DOCUMENT RESUME ED 258 039 CE 041 776 TITLE Food Service Fundamentals. INSTITUTION Marine Corps Inst., Washington, DC. REPORT NO MCI-33.4j PUB DATE 7 Jan 82 NOTE 136p.; Photographs will not reproduce well. PUB TYPE Guides - Classroom Use - Materials For Learner) (051) EDRS PRICE DESCRIPTORS MF01/PC06 Plus Postage. Adult Education; Behavioral Objectives; Continuing Education; *Correspondence Study; Course Descriptions; *Equipment; *Equipment Utilization; *Food Service; Individualized Instruction; Learning Activities; Microbiology; Military Training; *Occupational Home Economics; Safety; *Sanitation; Study Guides ABSTRACT Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on food service fundamentals is designed to provide a general background in the basic aspects of the food service program in the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific information for MCI students and a study guide (guidelines to complete the course). The 16-hour course consists of four chapters (five lessons). Each unit consists of a text and a lesson sheet that details the study assignment and sets forth the lesson objective. A written assignment is also provided. Topics covered in the lessons include introduction to the food service program, food microbiology, sanitation (health standards, personal hygiene, food sanitation, dishwashing methods), and food service equipment, utensils, and safety precautions. The lesson sheets and written assignments are found at the end of the package of materials. (YLB) ********************************************************************** * Reproductions supplied by EDRS are the best that can be made * * from the miginal document. * ***********************************************************************
Transcript
DOCUMENT RESUME
ED 258 039 CE 041 776
TITLE Food Service Fundamentals.INSTITUTION Marine Corps Inst., Washington, DC.REPORT NO MCI-33.4jPUB DATE 7 Jan 82NOTE 136p.; Photographs will not reproduce well.PUB TYPE Guides - Classroom Use - Materials For Learner)
(051)
EDRS PRICEDESCRIPTORS
MF01/PC06 Plus Postage.Adult Education; Behavioral Objectives; ContinuingEducation; *Correspondence Study; CourseDescriptions; *Equipment; *Equipment Utilization;*Food Service; Individualized Instruction; LearningActivities; Microbiology; Military Training;*Occupational Home Economics; Safety; *Sanitation;Study Guides
ABSTRACTDeveloped as part of the Marine Corps Institute (MCI)
correspondence training program, this course on food servicefundamentals is designed to provide a general background in the basicaspects of the food service program in the Marine Corps; it isadaptable for nonmilitary instruction. Introductory materials includespecific information for MCI students and a study guide (guidelinesto complete the course). The 16-hour course consists of four chapters(five lessons). Each unit consists of a text and a lesson sheet thatdetails the study assignment and sets forth the lesson objective. Awritten assignment is also provided. Topics covered in the lessonsinclude introduction to the food service program, food microbiology,sanitation (health standards, personal hygiene, food sanitation,dishwashing methods), and food service equipment, utensils, andsafety precautions. The lesson sheets and written assignments arefound at the end of the package of materials. (YLB)
*********************************************************************** Reproductions supplied by EDRS are the best that can be made *
Food Service and Subsistence Management Manual. 25 Jan 1980Armed Forces Recipe Service. 1 May 198042 Day Armed Forces Nremept 1973Department of the Navy Safety Precautions for Shore Activities.
Jun 1067Manual of Naval Preventive Medictne. Apr 1975Navy SuppITy Corps New4letter. Mar 1968Food Sanitation Training Projiram. 16 Apr 1973
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CONTENTS
Para
Source materialsTahle of contents
Chapter I. INTRODUCTION TO THE FOOD SERVICE PROGRAM
IntroductionMission and command responsibilitiesChain of command of the dining facilityResponsibilfties and duties of personnelLocal menu planning boardFood management teams
rood service has long been recognized as playing a vital role in the welfare of our per-sonnel and for its contributim to high morale. Shortly after the Revolutionary War, congressionalinterest turned toward the daily rations fed to naval personnel, with the first Navy Ration Lawbeing enacted by Congress on 27 March 1794. This first ration law provided for a fixed dailyallowance of food items for each day of the week with a typical day's ration being: 1 pound ofhard bread, 1 112 pounds of salt beef, 1/2 pint of rice, and 112 pint of distilled spirits or 1 quartof beer. This law proved to be inflexible and was extremely limited in the source of proteinfoods and in the complete absence of green and yellow vegetables. By 1842, Congress discardedthis method of legislating a fixed allowance for each day of the week, and provided a more flexibleallowance of items on a quantitive basis, allowing substitution.
In 1862, the spirits ration was discontinued and a compensating 5 cents a day pay raisewas granted. Other modifications had been made to this initial ration law that provided for freshmeat, dried vegetables, fruit, coffee. tea, and sugar. These revisions proved not to be theremedy for rather poor feeding. In 1933 Congress recognized the need for more vegetables andmilk and for less meats and passed what is basically today's Navy Ration Law.
rood service has greatly improved since 1794, but this still is not enough. With today'srising food costs and the trend toward economic spending coupled with the realization of the impactthat food service has on the, morale and reenlistment rates in the Marine Corps, even greaterprogress is necessary in the future.
When a man enlists in the Marine Corps, his living quarters, work area, and dining areabecome his home 24 hours a day. You, a Marine food service man, are most likely the firstcontact he has each morning; therefore, you actually start the Marine's day. Your motivation,attitude, cleanliness, and method of preparing, cooking, and serving this Marine will have agroat effect on his attitude and how well he performs his duties. A well-fed Marine is betterable to do his lob than one who has been poorly fed or poorly served.
Before you begin a study of cooking you must learn more about the organisation ofthe dining facility, its purpose, the personnel who work in the dining facility, and someof their responsibilities and duties.
1-2, MISSION AND COMMAND RESPONSIBILITIES
The mission of food service is to reqdisition, store, prepare, serve, and account for foodin the most efficient manner possible under the prevailing conditions. Food service also includesrelated rtsearch and development, nutrition, acquisition of food, supplies, and equipment, menuand recipe planning, meal preparation and serving, sat nation, design and layout of facilities,personnel, training, and accounting and reporting.
The oasic and most important unit in food service is the enlisted dining facility, Theoperational control of the enlisted dining facilities within the food service system should be(Irtegsted to subordinate unit commanders operating dining facilities within the system; how-l' vP*, the financial responsibility for the entire food service program is vested in the activitynommartrier who operates the consolidated food service system, This financial responsibilitycannot he delegated to subordinate unit commanders. The installation commander is also re-f:Rau:00r for publishing an SOP (standing operating procedure) for the food service programto supplement instructions contained in Msrine Corps directives.
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1-3. CHAIN OF COMMAND OF THE DINING FACILITY
The feeding of our Marines is becoming more and more complex. Areas of resp msibilityIns/ overlap. It is for this reason that we must have the chain of command or respons.bilityorganized in such a way ab to maintain peak operational efficiency.
The food service occupational field is authorized billets ranging from Pvt through Mot.The intention of thIs paragraph Is to explain the organization of the enlisted dining facilities.In doing so, the organization of a typical battalion dining facility has been utilized as the basicreference point. The information provided applies in varying degrees to wings, posts, stations,individual dining facilities, and other non-FMF dining facilities. Figure 1-1 illustrates howa typical Marine Corps battalion dining facility is normally organized for operational efficiency.
WATCH NO. I
I COMMANDING OFFICER j
IUNIT DINING FACILITY OFFICER I
1, DINING FACILITY MaNAGER_I
I ASST DINING FACILITY fMANAGER ADMINISTRATIVE UNIT
1B2CHIEF COOKS
WATCH N3.
1
COOKS
WATCH NO. '
NOTE: THE CHIEF COOKS SUPERVISE
THE BAKING OPERATION.
CHIEF FOODSERVICE ATTENDANTWATCH NO. G2
FOOD SERVICEATTENDANTS
I
CHIEF SAXER
BAKERS
Fig 1.1. Typical organization or a dining facility.
There is no set rank for each billet shown. The dining facility manager may be a MGySgt.MSf,,t. or a GySgt; the chief cooks may be SSgtos or Sgt's depending on the unit's T/O (table oforganization). In smaller organizations such as posts or stations, the dining facility managermay be a SSgt or AO. and he chief cooks may be C pi is. Stated simply, the senior enlisted manif; designated the dining facility manager, the next nal senior men are designated chief cooks,am/ the senior baker is designated the chief baker. If the dining facility is large enough to warrantan assistant dining facility manager, his rank will be junior to the dining facility manager butsenior to the chief cooks and chief baker. Normally, the chief food service attendants are juniorto the chief rooks but senior to the cooks on watch. There are exceptions to these rules, but onlywhen the assignment is judged to be in the beat interest of the dining facility and the organization.
S
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1-4, RESPONSIBILITIES AND DrTIES Or PERSONNEL
Each dining facility is operated in the manner best suited to the overall accomplishmentof the mission of its organization. Therefore, it is impractical to list all of the specific re-sponsibilities and duties performed by each man in a unit dining facility. The following is abrief description of primary duties.
a. it'nit dining facility officer. The unit dining facility officer is assigned by the unit commanderhaving operational control o? the dining facility. The unit dining facility officers duties may in-elude the following
(1) Maintain a financial status record of the dining facility.
(2) Insure that food is prepared and served in an efficient, tasty, and appetizing manner.
(3) Make frequent inspections of the dining facility.
(4) Submit requisitions, via the appropriate channels, for all provisions ar tpplies re-quired by the dining facility.
(f) Supervise the activities of the unit authorized custodian (normally the dining facilitymanager) in the collecting and safekeeping of dining facility funds until they are turnedaver to the activity collection agent.
(6) Require that a good state of cleanliness be maintained in the dining facility.
(7) Require that dining facility personnel become thoroughly familiar with their responsibilitiesand duties.
(8) Re responsible for dining facility property issued to the dining facility, take periodic in-ventory of this property, request disposition of excess and unserviceable items. and re-quest property as required.
(9) RP responsible for the preparation and accuracy of reports required of the dining facility.
(10) Maintain data on food service personnel in the unit, institute a training program, eitherthrough on-the-job training or correspondence study, for these personnel, and recommendadditional training as appropriate.
b, Dining facility manager. The dining facility manager is the senior enlisted man in the diningfacility. His responsibilities and duties include the following:
(1) Re responsible to the unit dining facility officer for the detailed operation of the diningfac 11 ity. .
(2) Supervise and coordinate the activities of the chief cooks and other dining facility personnelin the dining facility.
(3) Maintain the necessary records and reports required of the dining facility.
(4) Take inventory of food supplies and equipment.
(M Plan menus under the supervision of the unit dining facility officer to insure that food isappetizing and nutritionally suitable.
(t) Estimate the daily needs of the dining facility and assist the unit dining facility officer inrequistioning food supplies and equipment.
(7) lie responsible for keeping the dining facility building, equipment, and area in a cleanstate of police at all times.
(8) Frequently check appliances and equipment, report shortages or defects, and recommendneressatv repairs,
(9) !supervise the actual Preparation, cooking, and serving of food.
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(10) Initiate a training program for the OE 33 personnel working In the dining facility.
(11) Take steps to insure the proper utilization of food and the elimination of waste.
(12) Prepare the Cooks' Worksheet, listing the food items to be served on the day's menu,recipes to be followed, and the number of port lb to be prepared.
(131 Instruct the dining facility personnel and supervise the instruction given by othermembers of the dining facility.
(14) Train dining facility personnel for future positions of responsibility In the diningfacility and make recommendations for promotion.
051 Inspect dining facility personnel and the dining facility daily to insure a highstate of sanitation,
(161 Perform the duties of the unit authorized custodian as directed,
(171 Maintain order in the dining facility.
c, Chief cooks. A unit dining facility may have one or several chief cooks depending on theunit's VC). A chief cook should be experienced In the preparation, cooking, and serving offood. Ile directly supervises the cooks on watch, the bakers, and the 'hief food serviceattendant and should be familiar with the duties of all pe;sonnel in his charge. His responsibilitiesand duties include the following:
(1) Supervise and coordinate the activities of the cooks on watch in the preparation, cook-ing, and serving of food.
(2) Order from the storeroom the food items required to prepare the meals to be served.
(3) Supervise and instruct the cooks on watch in the proper methods of recipe convex Sionand the correct use of recipes.
(4) Supervise the cooks on watch in the use of the Cooks' Worksheet and Product Sheets.
(5) Assist the dining facility manager in the preparation of menus and requisitions.
(S) Inspect the galley area to insure that the equipment and utensils are kept sanitaryand are properly assembled or stored.
(7) Observe the rules of personal hygiene and require the cooks on watch to do the same.
(8) Is especially careful to eliminate all methods of woi k which cause food waste,
(91 Supervise the chief baker and chief food service attendant in the performance oftheir duties.
(10) Supervise setting-up the serving line and serving of food.
(II) Insure that each man receives the proper portion size through the use of portioncontrol.
(12) Re responsible for lite proper completion and utilization of the Cooks' Worksheet.
d, Cooks on watch, The responsibilites and duties of the cooks on watch include the following:
(11 Prepare, cook, and serve food in quantities accordirn, to the Cooks' Worksheet,NAVMC 36 (Rev 8-69) and the Armed Forces Recipe Service, MCO P10110. 16_, underthe supervision of the chief cook.
(2) Read and convert standard recipes required to prepare and cook foods.
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(1) Measure!, weigh, and ntix ingredients according to the recipes using a variety offood service cquiptncnt and ctensils such as blenders, mixers, grinders, slicers,tenderizers, and scales.
(4) Add seasoning to foods during mixing or cooking anti observe and test foods beingcooked by tasting. smelling, or piercing with a fork to determine if cooked.
(5) Cut, trim, or bone meath and poultry prior to cooking.
(6) Carve meats on the serving line.
(7) Add garnishes, sauces. or gravies to foods to enhance their eye appeal and flavor.
(8) Wash, peel, cut. and shred vegetables and fruits to prepare them for use.
(0) Observe rules of personal hygiene at all times.
(10) Clean the galley, equipment, and utensils and make sure they are properlystored. .
(11) Learn all possible about the equipment, its capabilities. how to use it. andhow to clean it.
(12) Be familiar with all the safety precautions to be observed when working in the diningfacility.
(13) Assist in the instruction of new cooks in the routine procedures of the dining facility.
(l4) May be assigned to perform other duties in the dining facility as required by theorganization of the particular dining facility.
e. Bakers. The bakers assigned to the dining facility are responsible for preparing the breadand pastry items appearing on the menu &at are not furnished by a centralized or commericalbake shop. The bakers are also responsible for the cleanliness of their work area. Under thesupervision of the chief cooks. the chief baker will coordinate the work of the bakers.
f. Chief food service attendants. The chief food . irvice attendants should be experiencedcooks who know and understand the daily routine of the dining facility operation well enough toinstruct and supervise the many different tasks the food service attendants must perform.They are responsible to the chief cook kr the performance of their duties which include thefollowing!
(1) Coordin-te their activities with the chief cook.
(2) Check the Cook's Worksheet to determine if there is any change in routine or servingtimes.
(3) Supervise the activities of the food service attendants.
(4) Inspect the food service attendants prior to each meal to insure that they are maintaininghigh personal hygiene standards and are thoroughly indoctrinated in recommended foodhandling techniques.
(5) Inspect the dining facility frequently to insure that a high state of police is maintained.
(6) Instruct all new food service attendants in their duties.
(7) Insure that all food service attendants who operate equipment in the dining facility areproperly instructed to the safety precautions to be observed when using the equipment.
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g, Food service attendants. The food service attendants assigned to the enlisted diningfacility are normally assigned for a period of 30 days. They may b. assigned for longer periods;however, they should not be required to serve more than 90 days in one calendar year. Pvt's,PFC's, and L/Cplls are normally detailed as food service attendants, but when the number ofPvt's, PFC's, and I.Cpl's is insufficient, NCO's may be assigned. Therefore, it is not uncommonfo: corporals and sergeants to be assigned to food service attendant duty because of a shortage ofthe junk"; personnel, Women Marines will not be assigned duty in dining facilities that serve onlymale personnel. All personnel assigned to food service attendant duty must puss a physical ex-amination to determine if they are qualified to be food handlers. Some of the duties of foodservice attendants are:
(I) Assist in receiving and storing supplies received at the dining facility.
(2) Assist the cooks in the vegetable preparation room by cutting, peeling, trimming andslicing vegetables and fruits prior to cooking or serving.
(3) Serve foods under the supervision of the chief cooks and chief food service attendants.
(4) Perform other tasks as necessary to keep the dining facility in a high state of cleanliness,wash eating and food preparation equipment, and collect and dispose of waste material.
h. Administrative unit, The personnel assigned to the administrative unit of the dining facilitymay perform various duties as required to assist the dining facility manager in keeping the recordsand accounts of the unit dining facility. The storeroom and property man will usually be part ofthe administ rative unit.
1 -5. LOCAL MENU PLANNING BOARD
a. Establishment. A menu planning board will be established at each activity operating adining facility(ies). The menu planning board will include the installation food service officer,the subsistence officer, food service operations officer (bakery), and a representative of themedical department. The representative of the medical department aids the menu planningboard in planning nutritional and well balanced menus. Unit dining facility officers, diningfertility managers, and a nonfood-service enlisted representative of each organization operatingan enlisted dining facility should attend the menu planning board meetings whenever possible,
b. Purpose. The purpose of the menu planning board is to plan nutritional local menusbased on the 42 Day Armed Forces Menu, MCO P10110. 35_, and the availability of subsistenceitems, climatic conditions, command requirements, cost limitations, and troop preferences.The Local menu planning board also provided a source of liaison among food service personnelresulting in an exchange of ideas and mutual help in problem solving.
c. Topics discussed. Items that may be discussed at a local menu planning meeting:
(1) Availability, Most foods are available all year around either frozen, canned, or fresh.In- Beeson fresh foods are more likely to be cheaper and should be utilized. A goodexample of this would be fresh vegetables and fruits used for salads or deserts.
(2) Troop preference. Consideration of troop preference is one of numerous problemswhich the menu planning board must deal with. The menu plennirg board not onlyselects the foods to be served but also specifies the method of preparation, how theyare combined with other foods into meals, and how often they appear on the menu. Thehoard's most useful guides in making these selections are the board members' knowledgeof foods and past experiences with the men's reactions to the foods included in the menus.Particularly important are the likes and dislikes of the men. Common sense tells usthat a person tends to eat what he likes and tends to reject what he dislikes, How wellthe menu planning board puts together the available information and the accuracy of theirdecisions about troop preferences are important factors in the adequacy of the rationand its effects on morale.
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1-6. FOOD MANAGEMENT TEAMS
a, Authorization, Three food management teams are currently authorized for the Marine Corps.The teams ace under the technical direction and operational control of Headquarter.), Marine Corps.Twc of the teams visit commands in CONUS. The third team visits commands in the Western Pa-cific area,
b, Personnel. Each food management trim consists of a food service officer (3302), twofood service technicians (3381), and a baker (3311), Additionally, the two CONUS teams haveeach bees increased by one food service technician (3381) and one baker (3311), Their missionis to render assistance in raising the quality of food service, achieving economy, and increasingeffectiveness at the various activities visited by:
(1) Reviewing activity food service program documents, i.e., plans for operation, finan-cial plane, budgets, etc., to determine if food service requirements have been included,
(2) Instilling food service management discipline in all responsible personnel with specialemphasis on quality of prepared foods, improved merchandising of food items, pro-ductivity and efficiency of fond service personnel, food service safety requirements,fire prevention, and sanitation.
(3) Inducing and stimulating professional pride in :ood service personnel.
(4) Evaluating and encouraging application of standard and uniform policies and procedures.
(5) Providing on-the-job instruction to food service personnel through a team concept,utilizing the beet qualified senior food eervine managers and executives and employingthe most advanced training aide and training techniques.
(6) Reviewing the use of facilities, equipment, personnel, sub.:it:ivies, and other food serv-ice resources to obtain valid evaluations of activity food servie. programs by identi-fying limitations that hamper accomplishment of activity objectives,
(7) Participating actively in an advisory capacity in the operation of the local food serviceprogram by working with local food service personnel, demonstrating proper techniquesin all phases of food service (including management, production services of food,sanitation, training, and accounting), and motivating food service personnel towardincreased efficiency and effectiveness,
(8) Assisting in the development of a patron education program to insure that personnelsupported by a food activity understand elements of the food Of 'vice program, especiallyfood conservation.
(9) Evaluating the practical application of food service techniques learned through technicaland on-the-job training, programs of instruction, curricula, and formal training,
(10) Providing information on, and demonstrating new developments in, the food serviceand subsistence fields,
(11) Exchanging, searching for, and collecting new ideas regarding food service for sub-mission to the Commandant of the Marine Corps for possible adoption and diseeminationto all Marine Corps activities that operate a dining facility.
(12) Recording observations that will provide the Commandant of the Marine Corps withfollowup actions that can be used to assist acthrities in resolving problems related tofood service.
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c, Arrival. When a food management team reports to :g command, it is standard practice toconduct a briefing for the commanding officer having ope"titionul control of the dining facility to bevisited During this briefing the team discusses its function and purpose. Often the commanderswill point out existing or potential problem areas within the dining facility operation and requestassistance or guidance from the team.
pepurture. Prior to departure from a eonimanci, u separate report is prepared on eachdining facility visited and a briefing is conducted, A' this ime, all problem areas noted duringthe visit are discussed in detutt and the teams report is presented to the commander. Reportsare also submitted, via the local commander, to Headquarters, Marine Corps. These reportscontain the appmximate number of hours of instruction given on cooking, baking and food servicemanagement, the overall condition of buildings awl equipment, recommenuations for improvementsof the enlisted dining facility, and the overall quality of food and service provided members of thecommand,
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Chapter 2
F001)-MICIt013101.(X1Y
2-1, INT1,001.4"EION
Food oiaoning and the spread of food-borne illnesses would he a thing of the past if foodswere procured from approved sources and were processed, prepared, and served with carefuladherence to recommended sanitary practices. The majority of food - borne illnesses can beiraced to one or more of the following; Food that has been prepared far in advance of serving.poor refrigermion, disregard of time and temperature factors, or food service personnel whowere ignorant of or careless in applying recommended food-handling techniques. Even wtthexact care in handling, most uncooked foods will harbor micro-organisms.
Microbes are minute invtsible plants which are !mind in soil, water, dust particles, air,and on vegetables, Great numbers of microbes live the skin and in the mouth and intestinesof ilea:111y men and animas. The study of microbiology is concerned primarily with the practicaleffects of their presence in our daily lives, Food microbiology deals with the relationship ofmicrobes to the beneficial and nonbeneficial changes occurring in food. Bacteria, molds, andyeasts are present in food and alter it according to their presence, growth, and distribution.Desirable changes in foods such as the making of cheese or butter from raw milk or the productionof sauerkraut from raw cabbage are caused by microbes, Not all microbes are harmful. lo fact,many are not capable of producing disease. These nondisease-producing microbes are knownas nonpathogenic microbes. The microbes which are disease producing are known aspathogentmicrobes. It is correct to call pathogenic microbes "germs." You, the cook, are concernedwith ivod microbiology because the daily procedures performed in the preparation, cooking,and serving of food are associated with food microbiology.
2-2. TYPES Ole micitorws
Microbes may be divided into five general groups.
Protozoa are the simplest form of animal life. They are unicellular (1-celled) andmicroscopic in size. One species of protozoa is the cause of a severe dysentery known asamoebic dysentery. Other species are found as normal inhabitants of the human intestinal tractand do no harm.
h. Rickettsia are parasites found under natural conditions only in the cells of Infected tissuesand blood or feces of animals or humans, 'they are of little importance in food spoilage: however.they do cause typhus and Rocky Mountain spotted fever in man.
c, Viruses are among the smallest of micro-organisms and cannot be seen through anordinary microscope. Viruses are easily transmitted by food and water; therefore propersanitation cannot be overemphasized. Colds, measles, and polio are examples of diseaseseauaed by viruses.
41. DitLiti are a chlorophyllfree group of plants which include molds and yeast. They cannotderive nourishment from the sun; therefore, they must attach themselves to a source of food,
(1) Yeasts are unicellular fungi which are toured in many places. such as on the surface offruits, in the nectar of flowers, and in insects and various animals. Yeast are commonin dairy products, especially cream. butter, and certain types of fermented milk.Yeast produces the CO2 gas which caus.4 the rising of bread and produces the alcoholfor making beer.
(21 Molds are usually found growing on solid substances, such as wood. paper, cloth. meats,fruits, vegetables, and other materials, Molds do cause food spoilage, but they also.,re. responsible for the appearance and flavor of cheeses. Penicillin is also the procluctof a mold.
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e. Bacteria constitute the largest group of microbes. To humans, some types of bacteriaare beneficial. some useless, and others harmful. Bacteria are 1/25, 000 of an inch long.It would take 25, 000 of them laid end to end to form a line 1 inch long.
(1) Shape. Three forms of bacteria which may be seen through a microscope are:
(a) Cocci. Spherical or round-shaped bacteria. Pneumonia, scarlet fever, and sorethroat are caused by cocci bacteria.
Bacilli. Cylindrical or rod-shaped bacteria. Botulism, typhoid fever, and tuberculosisare caused by bacilli bacteria.
(c) pirtlla. Spiral-shaped bacteria. Cholera and syphilis are caused by spirillabacteria.
(2) Growth requtrements.
(a) Food. Bacteria, like all living things, need food for growth. They cannot manufacturetheir own food and must live on other living things or substances. Many foodstuffsprovide nourishment for bacteria growth. If the food is warm and moist, the bacteriagrow rapidly, bringing about decay or useful fermentation.
()) Moisture. tinder normal conditions, bacteria cannot live without water. Bacteriawhich produce spores are able to withstand the absence of water more readily thanthose that cannot produce spores. As spores, bacteria can exist, but they cannotgrow until moisture is found.
(c) Temperature. Most disease germs grow best at body temperature (98. 8°F). Boilingtemperatures kill bacteria but freezing does them no harm, though it does keep themfrom multiplying. Temperatures below 400F retard bacteria growth and temperaturesabove 1800F will kill most bacteria,
(d) Oxygen. Most bacteria, such as staphylococci can live in the presence of air; however,some bacteria grow without air. One such type of bacteria produces a toxic substancewhich causes botulism, a deadly, food poisoning.
(3) IteProduction. The process of reproduction in bacteria is asexual; there are no maleor female cells and no fertilization is needed. When th original cell is as large as itcan grow it splits to form two new cel 8. The two new cells grow until they are as largeas they can grow and they each split to form additional cells. This form of reproductionnormally takes place every 20 minutes; however, different species of bacteria multiplyat different rates. Given optimum conditions, one bacteria could reproduce at a veryfast rate as shown in figure 2-1._
2 2 2 2 7 7 7 7 7 ; 7 2 1 i'1
2;21;:;;;;;;;;P;22 2 2 ;rvVvvv vvV, I Vr i h I
h
Fig 2-1, Rate of bacterial growth in food.
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lb
(41 Thermal death time, This is the length of time required to kill all the bacteria in agiven substance at a stated temperature. There is a definite relationship between timeanti temperature: therefore, they can never be separated. Equal results can be obtainedby using a higher temperature for a shorter period of time or, within limits, a lowertemperature for a longer period of time. A good example of this is in milk pasteurizati'n.Heatont milk to 161°F for 15 seconds is equivalent to heating it to 143°F for 30 minutes.
2-3, 1.'001) $11011.M1F.
a. Classification of foods. Foods are classified as they are related to spoilage. Freshmeats, fish, shellfish, vegetables, fruits, and milk products are foods which begin tc deterioratealmost immediately atter they are harvested, These foods are classified as perishable. Foodswhill have been processed such as cereals, dried beans, canned foods. and preserved foods canbe stored for long periods of time and are classified as nonperishable. Even though they arecohsidered nonperishable, they cannot maintain high quality if they are not handled properlyduring storage.
b. Causes of food spoilage, The substances that are normally associated with food spoilageare molds, yeasts, and bacteria.
(t) Molds cause food spoilage which is visible to the naked eye. They change the basicnature of the food. yet may be harmless to the person eating it. For example, moldschange the sight and smell of a slice of bread (fig 2-2). Molds thrive best on starchy foodsfoods but will feed on other foods given favorable conditions. Molds are beneficial inthe production of cheeses.
(2) Yeasts which are small plants, invisibile to the naked eye grow almost exclusively infoods containing sugar (fig 2 -2). Yeast, like mold. spoils food in a way easily detectedby til?. bubbling anti foaming. Odor and flavor are also affected. Yeast ferments fruitsand produces alcohol in proportion to the amount of sugar present. Yeast is alsonecessary in the production of bread.
YEASTS
MOLDS
Fig 2-2. Molds and yeasts.
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17
(:1) in addition to y. AMA and molds, there are many bacteria which came food spoilage.!lectern) require considerable moisture and can live in varying temperature;. Someneed air and some do not. Spores o° bacteria are far more resistant to heat th-r. theSpores of yeast or molds. Bacterin spores are dangerous because they or? difficultto destroy. Bacteria bring about food spoilage which may be harmful, but the majordanger in bacteria spoilage is that it may not be detected until infection or disease hasbecome evident. Bacteria, especially the pathogenic ( disease producing) types, do notusually alter the appearance or taste of foods.
(4) (rowing plants, animals, and the water used in preparing food and drink all carry abacterial population. Additional contamination occurs as foodstuffs are harvested andtransported. The mechanical damage in transit increases food spoilage. As a result,foods so exposed are altered either chemically, physically, or both and the resultingcondition is known as food spoilage. The more bacteria, mold, or yeast present in afood, the more quickly spoilage occurs, Therefore, cleanliness in the handling of anyfood will have a marked influence upon the length of time it will keep.
2-4, FOOD-BORNE ILLNESS
a. Introduction.
(1) Some years ago ptomaine poisoning was a general term used to describe illnesses inhuman beings believed to be caused by spoiled food, We no longer use ptomaine as ageneral term to cover all uncertain symptoms of intestinal disorders such as abdominalpain, vomiting, or diarrhea. Food -borne illness is the proper term which refers toillnesses caused by food infections or food intoxication.
(2) Before proceeding further you should know the differences in the terms used whendiscussing food-borne illness,
(a) Toxins are poisonous waste products given off by an organism. They cause contam-ination of food and subsequent illness in humans. Botulism is an example of a toxingiven off by the Clostridium botulinum bacteria.
(b) Food infection is a term used to describe a food-borne illness which is caused byeating fonds containing bacteria which later multiply within the body and producedisease, The food is merely the carrier, much as a handkerchief or drinking cupcontaining bacteria would serve that purpose, An example of a disease termed asfood infection is salmonella food infection.
(c) Food intoxication is a term used to describe a food-borne illness caused by eating afood containing a poisonoua substance (toxins), An example of a disease termed asa food intoxication is botulism food intoxication.
(d) Food poisoning is a term used synonomously with food intoxication to describeany outbreak of illness which follows a specific meal and can be traced to a specificfood or foods in that meal,
b. Types of food-borne disease.
(I) Natural These are caused by eating foods which are naturally poisonous. Anexample of a plant species which is poisonous to man are certain mushrooms. Thereare 70 to 80 species of poisonous mushrooms. The most poisonous is the Amanita ...nichcan cause a serious to fatal illness in an adult after he has eaten only two or three ofthese fungi, Rhubarb Waves contain such a high concentration of oxalic acid that theyhave also caused illness when eaten as greens. Sprouting potatoes occasionally containa poison due to the accumulation of solanin formed during sprouting, Certain Speciesof fish become poisonous during the spawning season, and clams and mussels in someareas become poisonous during the summer months. Tropical fish such as toadfish,puffer fish, and barracuda in tropical waters at certain seasons of the year are alsopoisonous.
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18
(21 Chemi..il and metallic poisons. Chemical poisoning is usually accidental. somepoisonous powders are easily mistaken for baking powder, baking soda, flour, orsugar. Yoi should never store cleaning agents in a food storage area because of thechance that someone may accidentally take a can of chemical cleaner instead of bakingpowder. This is very easily done especially if the person is in a hurry, fails to readthe label, and just grabs what he thinks is the item he wants.
(a) piemical poisons, such as arsenic, are used in some fruit and vegetable sprays.Arsenic is very toxic and symptoms may occur within several minutes to severalhours. Symptoms of arsenic poisoning include nausea, vomiting, and abdom;nal pain,Because of the presence of arsenic in sprays, it is imperative that all fruits andvegetables be thoroughly washed prior to serving.
(b) Metallic poisoning may result from ingesting food prepared in poor-quality gray-enamel utensils, cadmium-plated ice trays or water pitchers, or galvanized ironcontainers. Acid foods such as lemonade, vinegar, tomatoes, and fruit juices orpunch served in plated pitchers cause the metallic plating to dissolve. This cancause metallic poisoning. Thta type of poisoning has been practically eliminatedsince we no longer use plated food-serving utensils, The old belief that "tin"poisoning results from leaving food for a period of time in open cans has givenaway to the modern knowledge that foods can be safely stored in an open can ifproperly covered and refrigerated. It is true that a few acid foods such as tomatoesmay dissolve some iron from the can and result in a "tinny" taste. This taste doesnot indicate metallic poisoning and the off-flavored foods would not be injurious ifingested. Small amounts of iron and tin salts do get into canned foods but, accordingto chemical analysis, the quantity is too small to produce any harmful effects.
(3) Itacterial food-borne illness. About 974% of all food-borne illness is caused by bacteria.l'he foods most commonly incriminated in outbreaks of food-borne illness are meatmixtures such as hash, hamburger, creamed beef, crab, lobster, chicken and turkeysalads, bread dressing, and ham. Milk and egg producfs suzh as custards and creampuffs have also been the cause of food-borne illnesses. These foods have three thingsin common: they contain moisture, are warm, and supply protein. These are ideal forthe growth of bacteria. It is important that you remember that these organisms do notnecessarily change the color, odor, appearance, or taste of the food they affect. Food-borne illnesses caused by bacteria are divided into two types: food infection and foodintoxication.
(a) Food infection. r'pecific organisms are responsible for producing true food infections.The illness comes from consuming the disease-producing bacteria. The food lemerely the carrier. The list of such bacteria is a long one; however, food servicepersonnel should be acquainted with the most prevalent ones. The following are eightof the most common infections.
j. Typhoid. The food-borne infection known as typhoid is an ever-present threatbecause of the possibility of contamination by human carriers. A carrier is aperson who has the disease, but who does not show the symptoms. Typhoid-producing organisms can live outside the human body and thus can survive conditionsveih other organisms cannot. This is why the disease can be transmitted throughdrinking water. Typhoid organisms can survive for about I week in polluted water,Oysters from nonapproved sources eaten in the raw state may transmit the disease.A great majority of epidemics of typhoid fever in recent years have been traced toraw unpasteurized milk. Moat cases can be traced to a particular dairy naving anemployee who is a carrier of the typhoid organism, Transfer of typhoid by way ofrootarninatecl fingers is also an important factor in an outbreak of the disease.Sirsec typhoid bacilli are readily killed by heat and chemical disinfectants,temperaturesused for the pasteurization of milk will destroy the organisms. Typhoid bacillimultiply rapidly in most protein foods, but their growth in milk is extremely rapid.Immunization. which is mandatory for food service personnel, is the single mostimportant prevention against the spread of typhoid fever.
2-5
19
2. Bacillary dysentery. DrIentery is a general term used to refer to an Illnesscharac: prized by diarrhea. Bacillary dysentery is caused by the organism"Shigella, " an infectious agent common wherever sanitation is a problem, Crowded,unsaw.ary living conditions, where personal contact is unavoidable, spread thedisease. Personal cleanliness is an important factor in its control.
3. Scarlet fever, Many outbreaks of scarlet fever are traced to raw milk, althoughthe disease is more often :-anamitted by direct contact from person to person.
4. Diphtheria. Diphtheria is an acute throat and upper respiratory infection. Germsare parsed from person to person by hands or by any inorganic material (handkerchiefs,cups) which has become contaminated with nasal discharges from anyone infectedwith the disease.
5. Tuberculosis. The human type of tubercle organisms (tubercle bacilli) are passedfrom person to person through some form of personal contact, most often by fingerssoiled with mouth secretions, Coughing also discharges germs, so that, whereverpoor personal hygiene and crowded conditions exist, there is danger of spreadingtuberculosis.
6. Septic sore throat. This infection of the throat is characterized by severe, acutesoreness and fever. Raw milk is a principal carrier of the organism. To preventgrowth of the organism, milk must be kept below 50°F from the time it is drawnuntil it is pasteurized.
7. Infectious hepatitis, This is a liver disease with symptoms of fever and discomfort.Jaundice or other signs of liver injury are sometimes present, The disease ishighly contagious, Drinking water, unsanitary conditions, and flies or other bitinginsects may transmit the infectious material.
8. Salmonella food infection. Salmonella bacteria are organisms which can live inthe intestines of man, mammals, and birds (chickens, turkeys, and ducks).Salmonella food poisoning is caused by ingesting these living organisms (salmonella).The bacteria are transmitted by foods which have been contaminated by contactswith infected persona, animals, and rodents. Since they are so widespread innature, the control of salmonella in foods presents a serious problem to the foodprocessor. Salmonella find their way into a majority of kitchens; but because offoodhandling methods practiced in this country, few cases of salmonella poisoningoccur. The organisms can be killed merely by cooking food at normal baking orcooking temperatures for a sufficient length of time to allow the internal temperatureto reach and hold pasteurization temperatures. Elimination of salmonella carriersby a food handler's physical examination prevents contamination from this source,and effective insect and rodent control measures reduce the danger of contaminationfrom another common source. Likewise, the proper inspection and refrigerationof foods is a must.
(h) Food intoxication. Food intoxication is caused by a specific toxin (poison) producedoutside the body. The bacteria developing within the food item form an externaltoxin which is responsible for the illness. Two principal kinds of food poisoningsare caused by toxins: staphylococci food poisoning and botulism.
1. Staphylococci food poisoning. This is a serious problem in the preparation andserving of food. It is the moat common type of food poisoning and accounts forabout 90% of all recorded cases. Staphylococci bateria grow very rapidly. Foodcontaminated with this toxin causes an acute intestinal disturbance within 1 to 6 hours.The toxin is found in boils, pimples, infected cuts, pus, sores, nasal drip, andsprays expelled by sneezing or coughing. A high degree of personal hygiene mustbe maintained by all food service personnel, particularly the washing of handsafter using rest-room facilities. The type of food associated with staphylococcifood intoxication varies. Ham and fowl are moat commonly involved. Ham maybecome infected because of the practice of boning and alicing.the ham hours beforeserving and holding without refrigeration. Also, highly sated ham permits thegrowth of staphylococci, but inhibits the growth of many other bacteria Otherfoods commonly involved are canned or potted meats or fish. beef, c!..ese or milkproducts, cream or custard filled pastries, and potato and macaroni salads. Theoccurrence of staphylococci poisoning can be greatly reduced by careful attentionto cooking temperatures and proper refrigeration.
2. ISotulistn. Any poisoning by the toxin (poison) of Clostridium botulinum causes afood poisoning called botulism, which may infectp N000 F00).Sreserved food, especially sausages and cannedmeat and fruit, or fodder, especially silage. This AROUND WIT%type of food poisoning is often fatal. It is one of LC. BOTULISM r,the moat powerful poisons known to man. Only 1milligram of the toxin (1/28, 000 oz) is needed tocause the death of 8.000 people. The toxin is t4.4Lfcdestroyed in 5 minutes by heat at 2I4' F (boilingtemperature of water), the bacteria being them-selves very heat-resistant and apparently non-pathogenic (nonpoisonous) in the body.
a. Growth requirement. Botulism must have an environment which is free of oxygento grow. It is most often found in underproceaaed or unsterilized canned foods.
b. Indications. Although you may not be able to tell by the color, odor, or taste ofa food that it is contaminated, if you open a can and find that its contents dohave an unusual odor, or color. do not taste it or serve it. if the food is even
suspected of containing botulism it should be destroyed.Swollen or leaking cans have indicated the presence ofbotulism. Therefore, no swollen or leaky containershould be opened or served unless approved by themedical authority. Exceptions are swollen cans ofmolasses and coffee. Cana of molasses that bulge atthe ends are not unusual, particularly in the warmerclimates. Microorganisma cannot exist or multiplyin an environment so high in sugar content. Care shouldhe taken NOT to discard cans of roasted coffee or groundcoffee which are swollen or bulged: a bulged coffee canindicates a properly sealed container that has retained itsnatural gases.
(.1) Para:tit to foc0-borne illness. A parasite is an organism which derives its food andoilier necessary substances from anothee living organism. The most important of theseorganisms include a protozoan parasite, three types of tapeworms, and a roundworm.
(,,31 Amoebic dysentery is caused by a protozoan parasite which is transmitted by foodor drinking water contaminates by sewage or a human cat rier. liaman waste istransmitted by tivt hands or by flies and other insects to the food or water. To
maintain any degree of control over amoebic dysentery,persona hygiene and sanitation practices must be effective.TRANSMISSION
Tr4 F000
lb) Tapeworms have been recognized since early times as intestinal parasites in man.Infection occurs when uncooked meat containing the worms is eaten. Man can gettapeworms from pork, fish, and beef. If U.S. inspected beef is used tapeworms fromthis source are eliminated. The use of fish from foreign waters may constitute aproblem unless thoroughly cooked.
(c) Trichinosis is a disease caused by the roundworm Trichinella spiralis. It is trans-mittri by eating insufficiently cooked infected pork. Pork must be cooked to at leastan internal temperature of 137° F to kill the immature worms. These worms areencysted in the muscles and tissues of hogs. When they are freed from their covetingby the digestive juices of man, they grow to maturity, and reproduce in manes smallintestines. The newborn worm then makes its way through the bloodstream tovarious parts of the body and becomes encysted in the muscle fibers (fig 2-3),causing trichinosis. Many cases of trichinosis pass undetected: however, tests showtnat 1410 to 2010 of adults have had at least a' mild trichinosis infection at some timein 'heir lives. Inspection to detect hogs infested with trichina worms is too difficultand too expensive to be required. Therefore it is important that, whenever you servepork or pork products, you must cook them well-done. Pork is considered to becooked well-done when the meat is white.
Fig 2-3. Life eyrie of Trichinclin spinals.
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22
2-5. l'ItEVI.SI
Preventive measures are plainly indicated once the source of infection is known,
u. Meats maAt he procured from approved sources and must be properly refrigerated.
h. Food, especially meat mixtures, should not be prepared and set aside to be served at agubsequent meal, The time between the preparation and serving of food must be kept to aminimum. If it becomes necessary to hold any food, it should be put in shallow pans andrefrtgeraied immediately until it is to be served or prepared for serving. rood should bestor 1 in a refrigerator in a manner which will permit free circulation of air.
c. Experience liaA proved that it is not a good practice to prepare sandwiches containingmeat. fish, fowl, or meat products that are to be served several hours after preparation unlessthe sandwiches can be refrigerated. if made from canned meats or meat products, sandwichesshould be prepared only by opening the can immediately before serving. If cooked meats areused, the sandwiches should be prepared in the galley and kept refrigerated.
II. A high standard of sanitation in all food service areas is essential. The parsonal hygieneof all food service personnel should be observed, particularly the washing of hands after visitingthe restrooni facilities. rood service personnel with a communicable disease, or with openlesions, particularly on the face, neck, arms, or hands should be prohibited from performingduty in the timing facility until pronounced fit for resumption of duties by the medical officer.
Chapter 3
SANITATION
Seetion 1. INTRODUCTION, RESPONSIBILITIES, AND HEALTH STANDARDS
3. 1, itsaRODUCTION
Sanitation is simply a matter of achieving and maintaining a high state of cleanliness.To you, sanitation should be a way of life. It will not take you long to realize how the peopleyou work with and the men you serve feel about sanitation. Cleanliness in the preparationand serving of food is most important to everyone from the commanding officer down to ther vest p ivat, Even if we dio net consider the harmful effects upon heal' . that a lack ofsanitation creates, we would still have the fact that no one enjoys food which is prepared andserved under dirty, unsanitary conditions.
We, as food service personnel, have an obligation to the people we serve. We mustalways devote our attention to cleanliness and hygiene, both in our work areas and livingquarters and to ourselves. If one man is inattentive to his responsibility for sanitation, hemay endanger the health and the lives of many other people who are dependent on him forwholesome food served in clean healthful surroundings.
3-2. RKSIN)NSIBILITIES
a. Individual commands. The individual command has the ultimate responsibility forinsuring that the food and beverages served are safe and wholesome. Regulations specifythat the CO (commanding officer) is responsible for the health and welfare of his men. Reg-ulations also require that each meal served in the enlisted dining facility be sampled by an officerdetailed by the CO for that purpose, usually the officer of the day. Should this officer findthe meal unsatisfactory as to quantity, quality, preparation, or presentation, or should anymember of the dining facility object to the quantity or quality of the food the CO must benotified immediately.
b. Food service officer. Is in direct charge of the food service section of the command.He is responsible for:
(1) The cleanliness and sanitary maintenance of all food service equipment and subsistencestorage areas,
(2) The supervision of the personal hygiene practices of his personnel.
(3) Maintaining proper sanitation procedures throughout the food service section.
(4) sanitary preparation of food,
IM Illnesses which result from improper handling, preparation, or serving of food (directlyresponsible),
e. Medical officer, Is responsible for:
(I) The sanitary surveillance of the si.t.rage, preparation, and serving of food and the(1 =nosal of food residues.
(2) The sanitary surveillance of food service areas and the proper cleaning of equipmentand utensils,
(3) The inspection of subsistence items to determine their fitness for human consumption,and to insure the receipt of subsistence items from approved sources,
(4) The phi/skll examination of all food service personnel for disease or unclean habitsthat could result in food-borne illness.
3-1
2.1
Provid into technieul guidanee a al assistance regarding sanitary food preparation.
3-3. ['FAITH STANDARDS
a, Physical examinations. roof: service personnel are a most important link in transmittingdiseases through food, The health and personal hygiene habits of food service personnel arevital factors which affect the health of the men they serve,
(1) Ali food service personnel must be examined and found free from communicable diseaseprior to being assigned to a food service operation.
(a) Military. The examination of military personnel includes a review of the individual'shealth records fr current chest X-rays, immunizations, and medical history. Apersonal interview concerning personal hygiene habits is also held.
10 Civilian. The examination of civilian food service personnel should include a chestX-ray which must be repeated at least annually.
(2) All food service personnel who have been away from their duties for 30 (lays or moremust have another medical examination.
01 Personnel having open lesions, particularly of the hands, face, or neck, acne of theface, or who have a communicable disease are prohibited from performing furtherM11 III the dining facility until pronounced fit by a medical officer.
h. Training. All food service personnel must receive instruction in food sanitation.
(1) initial instruction and subsequent semiannual refresher training is given to all foodservice personnel assigned for periods of 30 days or longer. The food serviceattendants assigned for food service duties for less than 30 days should be givenon-the-job training by competent supervisor:. Permanent food service personnelshould receive continuous on-the-job training and instruction by supervisors,
(2) A minimum of 6 hours for initial training and 3 hours for annual refresher trainingis required for all food service personnel. This in no way limits the amount oftraining necessary to meet specific requirements for each food service facility. Whenfeasible, a portion of the training program should be presented in the food service areaThis will provide an effective means whereby actual food service equipment and utensilscan be utilized to demonstrate correct and incorrect usage.
01 Food sanitation Training Certificates (fig 3-0 will be issued to all military andcivilian personnel when they have completed the initial training period. They ortheir supervisors are to retain custody of these certificates. Refresher trainingcan be recorded on the reverse side of the certificate,
FOOD SANITATION TOAININO
MOREAU Of MEDICINE AND SPROUT
this etttilItS thatNAs COMPLETED A COURSE LN SANITARY FOOD SERVICE GIVEN AT
RATE
AND HAS DEMONSTRATED UNDER ONTNEJOS CONDITIONS THE APPLICATION Or THEroams WHICH WERE TH2 SUIMECT OP
CONSIOIRATION IN TNT COURSE.
\tV10 V' I OOP144104.._
mtgoodoeft. mimic/A. 0*Kall.ge4706
rront or card:pla.e of instruction, elute completed,signature of instructor
RENOWN TANNING COMPLETED
41. OSIE .
onew..t.
AT
AT OATt .
WIIMC*4 OPT CM
AT OATS
10-0104
6011,44. ONICEIL
OATt
bisoic.N.- oss...Nr
Rack of card:refresher training completed
Fig 3-1, Food Sanitation Training Certificate.
3-2
25
Section il. PERSONAL HYGIENE
3-4. RULES To INSURE PERSONAL HYGIENE
a. Int 'optative. The group of rules and principles designed to promote personal health andeleattliness is known as "personal hygiene." Personnel who practice these rules and principlestcsiU the possibility of contaminating food, drink, or the cooking and serving utensils. Ifa fond serviee man is to effectively carry out the sanitation program in the (lining facilityhe must first keep his own body clean. Every person who is involved in food service isexpected to use soap and water generously in keeping himself clean. The following listcontains some of the procedures which should be followed to insure personal cleanliness.
(1) Keep your (in_g_ernails short and clean. A nail brash is a good investment. If yourfingernails get dirty easily, they are probably too long.
CLEAN SNORT NAILS
\ f tREDUCES DISEASE TRANSMISSION
(2) Wash_your bands frequently. They should be washed immediately before going on duty,after every visit to the head, after using a bantikerahi0 and after each contact witharything that might be a source of germs. Each hankrAashiag must involve soap andwater, not simply running water over the hands.
DON'T PASS BY WASH ROCWASN HANDS
FREQUENT NANDWASNINO
VERY IMPORTANT
(3) Take one ood shovimurn. During hot weather or when perspiringheavily as a result of hard work, you should take two or three sowers each day asneeded.
3-7
2
(41 Brush your teeth after each meal. A proper brushing schedule will include brushingfive times each day, i, e, when you get up in the morning after breakfast after
. lunch, after diiiner and Just before going to sleep at night. You should also makercpular visits to the dentist.
(5) Visit the barber weekly. Remember that you are a Marine and a food handler whenyou give instructions to the barber. Keep a cover or hairnet on your head at all timeswhen in the dining facility in order to prevent hair or dandruff from falling into the, food,Shampoo your hair frequently. Dandruff and other scalp disorders should be givenimmediate attention.
DonitMIPII.I1II..
1)0
(G) Shave prior to going on duty, A good clean shave each day is considered a minimumrequirement.
(7) Start each day with freshly laundered whites. Change them as often as necessary.Soiled or unused clothing licild not be permitted to accumulate in your locker. Keepyour shoes shined and in good repair. You will find in alternating two pairs of shoesthat they will last longer, are less likely to develop a bad odor, and foot trouble willoccur less frequently.
(it) Control sneezes and coughs with a handkerchief. If the sneeze or cough persists* reportto sli'k hay.
Do
(9) Prohibit the use of tobacco. Smoking in food preparation, serving, or dishwashingareas is prohibited. The use of tobacco while preparing or serving food may con-taminate the fingers and hands with saliva, and may induce spitting, which transmitsdisease organisms present in the saliva to the food or to the foodcontact surfaces ofdishes or utensils. If smoking areas awe fromLtrte galley are provided, you should usethese areas, but you must also thoroughly wash your hands before returning to yourwork area.
(10) Get prompt medical attention for all cuts and scratches. You should not be handlingfeud if you have a skin disease, cuts, or sores.
(11) Avoid any personal habit or mannerism not consistent with accepted social customs.
b. Developing sanitary work habits. A wide range of commnicable diseases and infectionsmay be transmitted by food handlers to ether people through contaminated food and carelesswork habits. A set of foodhandling procedures should be defined for all personnel so thatnothing i I left to chance The chief cook and chief food service attendant should inform theirpersonnel of the correct manner for handling food containers and cooking an.i serving equipment.Some desirable work habits which you should observe to prevent contamination are:
(1) Handle clean cups, glasses, and bowls so that your angers and thumbs do not contactthe inside surface or lip-contact surfaces.
Don't Do Do
(2) Pick up and touch rowan knives, forks, and spoons only by their handles.
Don t Do
Don't
(1) Handle and dispense single-service articles (e.g., 1 -phut milk cartons, butter patties,or sliced bread) in such a manner as to prevent contamination of the surfaces whichconic in contael with food or with the mouth of the user.
3.5
DOWT SE A BUTTER4INGEAS
Don't
USE A FORA
Do .(4) Use tongs, spatulas, serving scoops, ladles, spoons, and other utensils so as to keep
contaet with the food to a minimum.
(5) Clean can openers, a source of dangerous contamination, by washing and sanitizingafter each use. Exercise care in opening cans and other containers to prevent personaleontact with the food when removing the' lids.
(6) Slice all foods, particularly protein foods, by machine whenever practical. Using foil,glassine, or elea., waxed paper to hold foods as slicing proceeds is desirable and willhelp reduce the amount of contact by human hands.
(7) Do mixing operations in a sanitized bowl of an automatic machine. Mix salads by tossinggreens or other ingredients with a clean serving utensil, never with your hands.
(H) Us trays or dollies to transport food containers, utensils, or equipment.
(ft) Follow a "clean -as- you -go" policy, maintaining neat and orderly work areas. Closecontainers after using and return items to their proper place of storage. Wipe cookingsurfaees clean of spills, using disposable paper, if available, or cloth wiping rags.All cloth rags should be clean. Keep paper and food off the decks.
(10) Mien food tasting is required, use the 2-spoon method: using a basting spoon, dip asmall inount of the fool from the cooking vessel, then Ase a teaspoon to taste fromthis basting spoon. After tasting, discard the food remaining in both spoons. Donot dip the teaspoon directly into the cooking vessel. The 2-spoon method cf tastingwill prevent contamination of the food by germs being transported from the taster'smouth to the cooking food. The utensils used for tasting should be washed andsailiti.sed before they are reused.
Seetion III. FOOD 4ANIA ION
3-5. INTRODUCTION
Kven with exact I are in handling, must uncooked foods will harbor some micro-organisms.The growth of these organisms can be prevented or retarded through proper temperatureeontrol, only the quantity of food which will be eonsumotl at each meal should be prepared.To assure a uniform and safe peodnet, food should he prepared and cooked in accordance withthe Armed Forces Recipe Service. A good rule to follow is: KEEP HOT FOODS HOT,AND COLD FOODS cot.n.
3-6, PIIKPARINO AND SKRVING F001)S
a. Cooked foods.
(1) Protein foods. Protein foods which are not served immediately after cooking shouldhe ehilled to temperatures of 40° F, or lower (but not frozen) or held at 140° F, orhigher (but not boiling). Protein foods include meats and meat mixtures (hash, ham-burger. and creamed pies), seafood (including shrimp, crab, and lobster salads),turkey, turkey salad, and turkey dressing, other poultry foods, gravies, meatstocks, soups, eggs, eustards, cream fillings, and milk. The growth of harmfulbacteria and the development of toxins (poisons) formed by the bacteria occur rapidlyin cooked protein foods when held at temperatures between 40° and 140° F. Cookedprotein foods which have been held at temperatures between 40° and 140° F, longerthan :i hours are considered unsafe for consumption and must be destroyed. If theproduct is refrigerated at intervals and then permitted to warm up, the total time ofthe various periods between 40° and 140° F must not exceed 3 hours. Protein foodscomposed of ingredients which have been peeled, sliced, or diced by hand after cookingshould never by used as leftovers, since the 3-hour limit between temperatures of40° F and 140° F, is usually taken up in preparing, chilling, and serving the food.These foods include potato salad, chicken salad, turkey salad, macaroni salad,shrimp salad, egg salad, hard cooked eggs, and similar items. Hand preparationnot only increases the chance of contamination but also increases the length of timethat these foods are held at room temperature. It is also dangerous to return openedJars or bowls of mayonnaise and cooked salad dressing from salad bars to refrigeratorsfor reuse at a later meal. Because of the danger of miscalculating the total lapsedtime that these salad dressings have been held at temperatures between 40° and 140° F,mayonnaise and cooked salad dressings should be placed on the salad har in smallquantities and should not be retained for reuse.
(2) Food to be chilled. When leftovers or warm foods are to be chilled, care must betaken to assure prompt and thorough chilling (40° F, or below but not freezing), tothe center of the food mass. Foods to be refrigerated should be placed in shallowpans to a depth of not more than 3 inches and covered with a lid or waxed paper.Large deep pans should not be used hecause the center of the food mass may remainwarm for a sufficient length of time to permit the growth of harmful bacteria or thedevelopment of a toxin. Any other procedure which might delay cooling must also beavoided. Food to he chilled should be placed in the chill box immediately. It isguggested that the containers he labeled with the time and date the food was refrigerated.Leftover food should not be held for more than 36 hours. Freezing leftovers is pro-hibited.
(3) firotind food. Food which has been ground or chopped and is to be cooked or incorpo-rated into a recipe at a later time should be refrigerated immediately in shallow pansfilled to a depth of not more than 3 inches and must be kept covered until cooked.nrinding or chopping food increases the surface area for possible contamination andgrowth of harmful bacteria. The grinding process also warms chilled food to thepoint where bacteria growth may start. Only the quantity of ground foods which willbe consumed at each meal period should be prepared. To assure a safe product,
3-7
ground or chopped foods should he prepared and cooked in accordance with the methcxispretteribecl in the Armed Forces Recipe Service, 11CO P10110. 16 .
(1) Meats, rot, sliced, or diced meats should he placed In shallow containers not morethen 3 irches deep, covered with a lid or waxed paper, and refrigerated immediately.Meat cutting and meat preparation rooms should he air conditioned and maintained attemperatures of 60° to 60° F, if feasible. Improper handling of meats can result insouring as well as bacterial contamination.
h, Fresh vegetables, Green vegetables of uncertain origin should be suspected of heingcontaminated with pathogenic organisms and must be chemically sanitized by immersion forat least I 5 tninutes in a chlorine solution (or other approved method) and thoroughly rinsedwith potable water before being cooked or served. Head items such as lettuce, eahhage, andcelery, etc., must be broken apart before sanitizing.
e. Frozen foods. Frozen food should be thawed in a refrigerated space. Freezing tendsto 1).-eak down tissue cells, making the food much more susceptihle to bacterial invasionafter thawing. Frozen foods, once thawed, should not be refrozen. Frozen food should notbe thawed by exposure to excessive heat or immersion in water. The use of fans to speedthawing causes loss of fluid through dehydration and should not be permitted. Frozen meatshould he thawed gradually under refrigeration and used as soon as possible thereafter. Theideal temperature range for thawing is 36° to 36' F. During the thawing period, meat shouldhe kept in its original commercial wrapping or container, which provides insulation and permitsthe meat to thaw uniformly.
cl, Reconstituted dehydrated foods. Dehydrated foods such as dried eggs and vegetables afterreconstitution are as susceptible to spoilage as the fresh items. Dehydrated foods should becooked or refrigerated immediately following reconstitution.
e. Pastries.
(I) Cream puffs, custard filled pies and cakes, eclairs. and similar products, includingthose containing synthetic fillings, should he prepared under strict sanitary conditions,covered, cooled quickly, and refrigerated until served. These items are highlyperishable and provide ideal culture media for pathogenic organisms.
(2) When procured commercially, these items must be delivered under refrigeration, andremain under refrigeration during the serving period. All leftovers must be destroyed;at the end of the day.
3-7. SALAD BARS AND SRLF-SERVICE ITEMS
a. Salad bars.
(1) Salad bars may be set up on a self-service basis. To assure proper refrigeration,all salad bar Items should he placed in pans or in trays and prechillcd prior to beingplaced on the salad har. The pan sr trays should be placed on a bed of ice or on anelectrically refrigerated salad bar unit. If ice is used to chill salad bar items, properdrainage is essential.
(2) When the use of an electrically refrigerated unit or ice is not possible, the salad barshould be large enough to accommodate shallow pans or trays of salad bar items whichare taken directly from the refrigerated spaces. Because of the high temperaturesof most dining areas, easily contaminated foods (salad mixtures containing meat, fish,poultry, eggs, cooked salad dressing, and mayonnaise) should be placed on the saladbar only in small quantities and replenished as needed. All such items remaining onthe salad bar after the completion or the meal period should be destroyed.
(3) An adequate number of proper serving utensils for the salad bar should be provided toinsure proper sanitation and to aid in keeping the salad bar in neat order during self -service.
(4) Careful attention should he given to the arrangement of salad bar items to eliminatethe necessity of reaching over one container of food to use another.
3-8
..31
b. Selfservieo items.
(1) Food items permitted in self - service areas are bread, butter, crackers, relishes awlcondiments, beverages, and desserts which have been proportioned in individual dishes,
(2) Desserts such as cakes, pies, ptddings, and bulk ice cream should not be selfservedunless they are set up in individual dishes.
(3) The person in charge of the serving line should insure sanitary self-service conditionsby having an adequate number of appropriate serving utensils near or with the foodsdesignated for self-service, Self-service lines must be carefully supervised through-out the meal period to keep foods neatly arranged and replenished as needed,
c, Buffets, Buffet-type meals provide ideal temperatures (between 40° and 140° F) forthe rapid growth atvi multiplication of pathogens. Therefore, it is essential that cooked proteinfoods not be held for more than 3 hours between 40° and 140° F including the time required toprepare them and the holding time before, during, and after serving. KEEP HOT FOODSHOT, AND COLD FOODS COLD.
3-8, SPECIAL MEALS
a, Sandwiches. Because of the method of preparation, type of fillings, and handlingprocedures, sandwiches are considered potentially hazardous foods. The following requirements apply in the preparation of sandwiches;
(1) Sandwiches must be freshly prepared, keeping the time between preparation and con-sumption to a minimum. Prepared sandwiches must be kept under refrigerationuntil served. No protein food should be exposed to temperatures between 40° and140° F for longer than 3 hours cumulative time until consumed.
(2) Sandwich fillings containing meat, meat food products, ooultry, fish, or eggs that areto be held longer than 3 hours before being consumed must be prepared in an airconditioned room and refrigerated until consumed.
(3) Sandwiches must not be prepared with hot meats or hot ingredients except for immediateconsumption.
(4) Sandwich ingredients, spreads, etc. must be refrigerated until actual use.
(5) Do not spread mayonnaise or catsup on the bread used for making sandwiches, orinclude pickles as a sandwich ingredient. Issue these items separately.
(6) Sandwiches (other than frozen) over 24 hours old must not be served or sold but shouldbe disposed of as garbage.
(7) The preferred method of handling sandwiches for flight meals is as prescribed above.If it is not feasible to follow this procedure, sandwiches may be frozen and handledin the following manner:
(a) Freeze only freshly prepared sandwiches that contain ingredients suitable for freezing.
(b) Wrap each sandwich separately in a double thickness of heavy waxed paper or sand-wich bags, Fold the wrapping material tightly and seal. Mark the wrapper to in-dicate that the sandwich has been frozen and the date of preparation,
(c) Immediately after wrapping, freeze the sandwiches at 0° F or below. Do not storethem for longer than 7 days.
(d) Inform the using units that the sandwiches must be consumed within 5 hours afterissue. This time begins when the sandwiches are removed from the freezer.
b, Picnic meals. The 3-hour maximum time permitted for holding cooked protein foodsat temperatures between 40° and 140° F is of particular importance in the case of special
3.9
34
tyleals (rereat Sots parties). When preparing and using sandwich fillings containing meat,meat food products, poultry, fish. or eggs, It is essential that close galley supervision andliaison with the using units Is. maintained to insure continuous refrigeration. These foodsshould be prepared and cooked in accordance with the methods preset-0mi in the Armed rorcesRecipe Service. Such fillings should not be held longer than 3 hours at temperatures between40') and 140° F (total lapsed time in the galley and aboard aircraft or boats). Unopened cansof riltal, Chicken, and tuna may be issued in lieu of meat sandwiches when consumption is notanticipated within the 3-hour time limit between 40° and 140° F. in these instances, bread andbutter sandwiches nay be issued with the canned items to permit members of the using unit tosnake their own sandwiehe!: if they so desire.
3-9. EXPRESS SERVING LINES
Many dining facilities have installed express serving lines which are separate from themain serving line. This allows personnel to have a choice of items (hamburgers, freshlyprepared sandwiches and sandwich ingredients, french fries, and beverages) rather thanthe full-course meal. Most items served are potentially hazardous foods, and the 3-hourrule for preparing and serving takes on added importance.
Adequate refrigeration should be provided at or near the express serving line. This illavoid the necessity of carrying the foods from central refrigeration and allowing them to re-main out of refrigeration for excessive periods of time. Ground meat mixtures for hamburgersmust be prepared as prescribe in paragraph 3-6a (3) to avoid contamination and should be cookedthoroughly to a well-done state.
Recommended sanitary practices must be observed when preparing, handling, and servingfoods at these express lines. Careful surveillance is 'necessary to preclude any possibility oflaxness in sanitary measures leading to food-borne illness. Personnel working at these expressserving lines should be instructed to use extra caution in handling, preparing, and servingfood as these potentially hazalous foods require careful and alert attention to safe recommendedfood service practices.
Section 1V. DISHWASHING METHODS
3-10. INTRODUCTION
Extensive tests have proven that maw communicable diseases are transmitted byimproperly washed and inadequately sanitized utensils and equipment. The importance ofthe proper washing and sanitizing of food service equipment and utensils cannot be over-emphasized. All food service personnel must be fully alert to the hazards associated withso-called "short cuts" and slipshod dishwashing and sanitizing procedures. Dishes may bewashed by nand or machine. Whatever the method, the final result may be either excellentor poor, depending on the knowledge, skill, and conscientiousness of the dishwasher combinedwith the equipment and materials he uses. A good machine is worthless if not operated properly.On the other hand, the best operator is hindered if he must work with improper or inadequateequipment.
3-11, DISHWASHING AGENTS
a. Detergents, The proper use of an effective detergent in the dishwashing operation isnecessary to remove soil from the dishes, to prevent the buildup of film, and to insuresanitation. The proper amount of detergent to put into the machine will depend on the capacityof the wash tank and the hardness or the water. Too little or too much detergent is as bad asnone at all, The chief food service attendant Should lnetruct the dishwashing machineoperator regarding the amount of detergent to be added to the machine. It is usually necessaryto add one-fourth of the original amount of detergent used every 10 minutes to make up for dilutionsera! the Met-easing food particle load. Care should be taken to avoid adding too much detergent,resulting in earryover into the rinse tank which may cause water spotting on the utensils.Special detergents are available M the supply system for manual dishwashing.
b. Soaps. Soaps are NV/ acids that have been trested with lye or another strong alkali toproduee soap. When tic -p is used, grease in the soap combines with grease on the utensils anddishes resulting in a greasy film collecting on the utensils and dishes. The Marine Corpsl'ItoliillITS the use Or SOAPS IN DISHWASHING.
3-10
3-12, UTi,NSILS FOR WASHING
I 'reparation techniques preceding the washing operation provide for cleaner and moreeffeetivelv sanitized cooking and eating utensils. Scraping and prewashing will prevent thelialard of large amounts of food entering thy dishwashing machine or sink to cause a breakdownof detergent and thereby result in a dirty film on the dishes. Grease and food debris left afterwashing will soil the rinse water. The following directions are for preparing soiled eatingutensils and dishes foe washing.
a, scraping and sorting are done at the collection points in or near the scullery.
(1) Scraping is tie removal of particles of food from the dishes. It may be done eitherthe hand or with brushes as the dishes are stacked.
(2) sorting is the arranging of utensils and dishes by type and site prior to washing.When sorting, place glasses, cups, and bowls upside down. Place knives, forks, andHpoons in cylindrical containers with the eating surfaces UP. DO NOT CROWD. Racksatieers and plates of the same site and shape in the same rack. DO NOT OVERLAP.Back pots anti pans for machine washing after a thorough hand washing.
Well-organized operations improvemorale, provide better results.
NE.
Fig 3-2. Stacking dishes.
h. 1)14.4014.in'; of eating utensils is done by placing the knives, forks, and spoons in deter-gent water at 1:ino to 1400 le temperature. They should soak no longer than 15 minutes.Scrub stubborn grease and food particles with a stiff brush (particularly the forks). A rec-ommended procedure i$ to ph three dishpans of detergent water at the collection point so thehien can place the knives, forks, and spoons in separate pans. Place a knife in one pan, afork in another pan, and a spoon in the third dishpan. This is the "decoy" method used toinsure that the utensils are kept sorted.
e, Prewashing and prerinsing is the removal or softening of grease or food on utensilsby flushinu with a fine, for-eful spray of warm (110° F) water. A good inexpensive type of pre-rinse equipment may be improvised by using an ordinary shower head coupled to the water
line by a plastic or rubber hose to allow flexibility. Maintain the water temperaturem 110 I.' and rinse eecli Item separately.
- l 3. Ni ANi Ai. I /ISI1WASHING PROCEVURES
The equipment tor manual dishwashing varies at each dining facility.Some to4737-4. the acceptable 2-compartment sink and some may have the preferred 3-...,011;;Irt went siiik (fie -3).
b. Accessories. Accessories to the sinks are dip and drain baskets, drainboards, boosterheaters to maintain proper temperatures, thermometers, approved brushes, and an adequatesupply of hot water. Supplementary equipment should consist of covered garbage receptacles,soiled dish areas with scraping and sorting a rrangments, a prewash and prerinse device, anda clean -dish storage area.
c. Washing. After the scraping, sorting, and prewashing has been accomplished, the actualwashing procedure begins. The first compartment of the sink should be filled with water as hotas the hands can stand. usually 110° to 125° F (fig 3-4), then the recommended amount ofdetergent is added.
tit+411. ROILING AT SEA LEVEL110
MO
170
14.0
FOODS BEGIN TO SAKE ONASOVE THIS TEMPERATURE 140
HOTTEST TEMPERATUREHANts CAN STAND
12$
120
NOFATS AND GREASES QUITE SOFT weSOOT TEMPERATURE 44z.
FATS AND GREASES11E001 TO CONGEAL
FINAL RINSE IN DIMIMACIIINELOWEST TEMPERATUREFOR UTENSIL UNITIZATION
} GOOD MECHANICAL DISHWASHING
4r GOOD NAND DISHWASHING
Jr4 FATS AND GREASES BEGINTO BREAK DOWN
)4-6 coop TEMPERATUREFOR PRE- wASHms Or DISHES
}ORDINARY TAP TEMPERATURESOF CITY WATER AT DIFFERENTTIMES OF TIM YEAR
FREEZING
Fig 3-4. Temperatures neeeseary for the propersanitizing of food service equipment and utensils.
3-12
35
(1) Classware should he washed first. Glass- washing brushes (fig 3-5) may be used andmay be ',idler two brushes mounted on a rubber pad that adheres to the bottom of thesink by a vacuum cup or machine brushes whteh are rotated by a small ixaterproofelectric motor. After each glass is washed, it shoukl be placed in the dip and drainbasket either on its stde or at a steep angle to enable the rinse water to enter theentire depth of the glass and then drain. When the basket is full, lower and raiseit a few times in the first rinse tank and then place it into the sanitizing rinse (180° F)and allow it to remain there while the' next baaketful of utensils is being washed. Ifyou are working with a 2- compartment sink, you will have to flush the utensils underrunning water or add an additional pan for rinsing. This intermediate rinse is necessaryto avoid carryout of detergents, grease, arse food particles into the sanitizing rinsewhich must be kept clean,
Fig 3-5. Using a glassware brush.
(2) After washing the glassware, you wash the silverware. First you sort and soak thesilverware, next you brush it by hand, and then you wash and sterilize it.
(3) The dishes should be washed next, followed by the pots and pans. Both the wash waterand the intermediate rinse water should be changed as frequently as necessary.
d. Sanitizing. The utensils in the dip and drain baskets are immersed in the sanitizingrinse for at least 1 minute at 180° F (fig 3-4). Then the dip and drain basket is lifted onto thedrainboard to allow the utensils to air-dry before storage. While the first basket is drying thesecond basket can be lowered into the sanitizing rinse, and so the process is continued withthe soiled utensils kept completely separated from the clean and sanitized utensils.
e. Maintenance. All the dishwashing equipment must be cleaned thorougnly before theoperator the area. The sinks, drainboards, and dip and drain baskets should bethoroughly scrubbed and rinsed. Glass washing brushes should be rinsed and set aside toair-dry to prolong the life of the brushes. The bulkheads and decks should be scrubbed toremove any food or grease particles that may have been splashed or spilled.
3-14. MECHANICAL DISHWASHING PROCEDURES
a. Mechanical dishwashing procedures. Basically the mechanical dishwashing proceduresare the same as the manual dishwashing procedures: the dishes are scraped and prewashed andthe silverware is presoaked and sorted in the same manner. We will, however, list the properrackirg procedure for machine washing.
(1) Use separate racks for each different type, size, and shape of article. Do not overlapPlates and saucers. Remember, the detergent water spray and the rinse spray mustreach all surfaces of the items being washed. Overloading of the racks as well asimproper placement of items on the racks will impede the dishwashing operation(fig 3-6).
3-13
36
.46
1111.1._
WRONG RIGHT
Dishes that are poorly racked cannotget clean,
1.*
Properly racked dishes. cups,and glasses will get clean thefirst time through the machine.
Fig 3-6. Racking dishes for machine washing.
(21 silverware must be placed loosely in cylindrical containers with the eating surfaces up sothat the wash and rinse spray can contact the eating surface. After the silverware haspassed completely through the dishwashing machine. invert the silverware by placing asanitized, empty cylinder over the full cylinder and turn it over so that the eating surfacesof the utensils are down inside the cylinder and have not been touched with the hands. Shakethe cylinder to dislodge entrapped water to permit thorough air-drying.
b. Mechanical dishwashing equipment. The equipment used for mechanical dishwashing mayvary. due to the manufacturer's design or to age but there are basically two types of dishwashingmachines with which you should become familiar: the single -tank dishwashing machine and thedouble-tank dishwashing macr ne.
(1) Single-tank dishwashing machine.
(a) Components. The single-tank dishwashing machine consists of:
1. But Constructed of stainless steel. used to house the parts of the machine.
2. Tank. A reservoir for storing wash water.
3. Wash chamber. An area located above the tank containing the sprayer.
4. Wash sprayer. A number of slotted tubes located on the top and bottom of the washchamber. On some models the sprayer may revolve. It is used to spray detergentwash water over all areas of the eating utensils.
3. Rinse sprayer. The rinse sprayer is basically the same as the wash sprayer exceptthat it is used for sanitizing purposes.
6. Control handle. The arm extending out from the body is the control handle. It isused to contro the flow of wash and rinse water. Some models may perform thisope ration automatically.
7, Doors, Most models are equipped with three doors; the entrance. the exit, and theinspection door. The entrance and exit doors open simultaneously.
H. Scrap trays or strainer pans. These are perforated metal pans equipped with handlesfor removing them from the machine. They are located between the wash chambersand the tank for the purpose of preventing waste from gofng into the wash tank.
3-14
37
11. Overftdiw lil m. This is a pipe with a perforated cap placed in the drain openingof the wash tank. It be u441 to drain excess water from the tank,
1 0, brain control handle. The drain control handle extends out from the lower bodyof the wash tank.
I 1. souref. of heat. The single tank dishwasher may have either a gas, steam, oreleetric source of heat.
(b) Operating_provedures.
I. Inspect machine to see if all operating parts are in order (figs 3-7 and 38).
U
1 Wash and rinse water thermometers2 Tank drain valve3 Steam inlet valve (steam heated)4 Wash and rinse control unit5 Door handle6 Hot-water inlet valve
Fig 3-7. Exterior of single-tank dishwashing machine.
2,
3.
4,
1 Hot-water inlet valve2 Upper revolving wash spray arm3 Wash and rinse control handle4 Handwheel for removing wash spray arm5 Door handle6 Dish rack7 Overflow pipe and cap8 Steam injector valve (steam-heated model)9 Tank drain valve
10 Pilot light gas valve (gas-heated model)11 Gas burner (gas-heated model)12 Gas burner valve (gas-heated model)13 Steam injector (steam-heated model)111 Scrap trays16 Lower revolving spray arm16 Lower rinse sprayer17 Wash spray nozzles18 Rinse spray manifold
F18 34.4. Interior of single*tank dishwashing machine.
Close the drain control handle.
Fill tank to top of overflow pipe with hot water.
Turn on the heating unit. The heating unit may vary due to the manufacturer'sdesign, Some dishwashers may even have automatic heating units. Be sure tocheck the manufacturer's operating instructions.
6. Make a trial run.
a. Push the wash or rinse button to the ON position on machines equipped withautomatic wash and rinse cycles.
h. On a manual operating type machine, set the wash and rinse lever to the WASHposition,
3-16
3J
e. Allow the me lting. to operate for 2 minutes, then set the lever to the RINSEposition for 3 minutes,
d. This timing procedure is necessary whether the machine is automatic or manualto draw the maximum amount of water from the source of supply.
6. During the trial run regulate the temperature of the wash water. Read the ther-mometer on the wash tank: it should read at least 140° F. If it is too low, waituntil the proper temperature is reached. If it is too high, regulate the temperatureby adjusting the source of heat. Proper dishwashing temperatures are 140° to 160°F. Follow the same procedure to regulate the temperature of the rinse water exceptthat the rinse water temperature should be at least 180° P.
7. Charge the machine with dishwashing compound. Use the recommended typecompound for the degree of hardness of the water available.
8. Start the washing process.
a, Raise the door until it is completely open.
b. Insert the dish racks into the machine.
e. Close the door and push the wash button to the ON position. The doors cannotbe raised while thc wash operation is in progress. The washing time is 40 secondsand the rinsing time is 20 seconds. On manual-type machines, set the washand rinse lever to the WASH position and allow it to operate for 40 seconds.Stop the wash cycle and set thc lever to RINSE, allow 20 seconds for rinsing,
d. When washing and rinsing are completed, shut off the machine, open the doors,and remove the dish rack.
e, Repeat step 8 until all the dishes and silverware have been washed,
f, Turn oft the heating unit and drain the tank,
(c) Disassembling and cleaning.
1, Assemble your cleaning equipment. For this operation you'll need a scrub brush,a long-handled, wire spiral brush, a wiping cloth, and a dishpan of cleaning soleUti On. The cleaning solution may be made by dissolving 1 ounce of cleaning com-pound or other cleaning agent for each gallon of hot water in the dishpan.
4, Remove scrap trays, taking care not to spill contents into machine.
5, Remove overflow cap.
6, Place the tubes, overflow cap, and scrap trays into a wash sink.
7. Scrub entire interior of dishwasher with a scrub brush and the cleaning solution.Dip a wiping cloth in the solution and wipe the exterior parts of the machine. Takecare not to get any water in the motor or any electrical connections,
8, Rinse out the cleaning solution from the wiping cloth and wet the cloth with cleanwater. Wipe all traces of the cleaning solution from the exterior of the machine,
O. Dry the exterior of the machine with a clean, dry wiping cloth.
10. Unscrew the wash and rinse spray tubes and clean out the cap. Use a long - handledspiral brush and insert it through the open end of the tube, working back and forth
347
40
until ail particles of food have been completely removed. Use hog running waterwith the brushing motion. Use u scrub brush anti scrub the outside or the tube,working the bristles into the slots in the tubes, If the slots are clogged, openthem with a table knife or other suitable instrument, Rinse the tubes in clear,hot running water.
11. Empty the scrap trays into the garbage can and scrub them thoroughly. cleaning outall the residue in the perforations.
12. Allow the tubes and scrap trays to drain dry.
13. Reassemble the dishwashing machine.
(21 Double-tank dishwashing machine gig 3-9). Is used to wash and sanitize eating utensilsin a quick, efficient, and sanitary manner.
(a) Components. The double-tank dishwashing machine consists of:
1. Body. Constructed of stainless steel and houses all the parts of the machine.
2. Tanks. It is a double-tank style machine, one tank stores the wash water and theother the rinse water.
3, Wash and rinse chambers. These are the areas above the tanks c intaining thesprayers and other parts.
4, Final rinse. Connected directly to the building's hot-water supply.
5. Booster heater, Some buildings may not have an adequate supply of 180° F, hotwater, These buildings must have a booster heater installed near the dishwashingmachine to insure adequate hot water.
9, Wash and rinse spray arms. Located on the top and hottc of the wash and rinsechambers. They are fed by a centrifugal pump. One set of sprayer arms is forwashing, the other set is for rinsing.
Conveyor. Used for moving the racks through the machine. Some models usepawls that latch into indentations on the bottom of the racks, moving the racks bya cachet action, Other models use two endless chains, one on each side of theinterior of the machine.
8. Lowors. Most models are equipped with one or two inspection doors. The entranceand exit on the ends are enclosed with heavy curtains.
9. Curtains, The curtains are heavy textile material, They are placed at both theentrance and exit of the machine and one is located between the wash anti rinse...Nambers to deflect the tester to prevent splashing from one area to the other.
10. Source or heat. The water may be heated by gad, steam, or electricity.
3-18
4'
COMIC*1111100fro
404.44 1144444 "..'
WO ION NM WAS 44414 OMSK waster;wan of Rem 1401 WAIN * NOD 1010 Milt44444 14110101 4444114 VW.
COMM111160404
AA )b.FAlos 1.1./11,11.8/.0, ? .I 10,01.1/WI I/ Vil , 1 i rIAII id ro f I/Al./.
rig 3-9. Interior of double-tank dishwashing machine.
1 Power wash tank2 Power rinse spray tube locking pin3 Power rinse manifold.1 Final rinse nozzle's
5 Scrap baskets6 Power rinse tank7 Power rinse tube clean out cap8 Power rinse tube
Fig 3-1 g'. Sprsy tube assembly.
(b) Operating procedures.
1. Inspect machine to see if all operating parts are in order.
2. Close the drain valves on both tanks.
3. Fill hoth tanks to tops of the over flow pipes with hot water.
3-19
:1, Turn on the heating unit,
5. Start machine and allow it to run for 2 minutes to allow the wash and rinse waterto reaeli the eorreet temperature.
6, Regulate the temperature of the water by adjusting the heating unit,
7. Charge the machine withilishwashing compound.
H. Feed the dish ranks into the wash compartment, push them until they are engagedby the conveyor. The conveyor will automatically disengage the racks at the rinseend of the machine,
(e) Disassembling and cleaning.
1, The double-tank dishwasher is disassembled and cleaneu in the same basic manneras the single-tank machine.
2, The sprayer arms should be removed and cleaned (fig 3-11) after each use to insureproper water pressure. A good, strong spray increases the efficiency of thedishwasher.
qt.
Fig 3-11, Cleaning the sprayer arms,
s
.:
P
M.
WRONG RIGHT
Poor wash pressure is created by Good wash pressure increases the(1,MG1411) SPRAYER ARMS, efficiency of the dishwasher,
rig 34-12. Proper pressure affects the spray efficiency.
e. Safety precautions.
(1) Always inspect the machine prior to operation to insure that all the operating parts arein onier and properly installed.
(2) Keep your hands away from all moving parts, espec:Ally the conveyor chains.
(t) Keep water away from electrical connections and equipment.
(4) Re sure the water is at the proper level before turning on the heat.
(5) Re sure you turn off the heat prior to draining the wattr.
(6) 1)0 not place your hands or face into the washing or rinsing chamber while the machineis operating.
(7) Keep the side doors closed when the machine is operating.
(8) Exereis rare when feeding racks into the machine to prevent getting hands ortlothing caught in the conveyor and to prevent being scalded with hot water.
3-15. SUMMARY
Sarttation is the =that mince of a high state of cleanliness and should be a way of life forall food servh'e personnel. Remember we have an obligation to those we serve ta insure thatwholesome, well-prepared, and well-presented foods will be served by clean personnel in aclean environment. the must observe the rules of personal hygiene and cleanliness. Whenpreparing foods, we must insure that the temperatures are carefully thserved to prevent thespread of organisms which may be harmful. The tableware and utensils must be sterilized. Thiscan 1w done both in the single or double tank dishwashing machine. Here also we must takecare to wash dishes properly and sanitize them at the correct temperatures. The dishwashingmachines can also he a source of contamination if they are not properly disassembled and',leaned after each use. The chief food service attendant who allows his scullery personnelto skip diattiosemhling and cleaning the dishwasher completely after the dinner meat in orderto secure early is asking for trouble. Sanitation can not be over emphasized; it affects toomany individuals as well as entire units.
3-21
44
Chapter I
FOOD SERVICE EQUIPMENT, l"l'ENSII.S; AND SAI.TTY P.CAIITIONS
Seetion I, FOOD SERVICE EQUIPMENT
I 1. IN I la dit (*Ile tN
a. lh ehapte 3, von learned that high standards of personal hygiene and dining fuellitysanitation must be applied to prevent the contamination of rood, In chapter 4 you will seehow these prineipies of sanitation apply to the use and care of the equipment you use In thegallv. To prepare good, wholesome hod in an efficient manner. you must know how toproperly use the "tools of your trade." You must also follow safety precautions to preventaecidents laintain a safe working environment.
b. AI Sarni' food service netivities, you will not have all of the types of equipment mentionedI. loos chapter; at lotion.; you may have etitlipill01 Wit!cli is not described here. The purpose ofthis luent.'r is to help you identify, use, and care for the standard equipment found in mostMarine Corps dining facilities. Keep in mind that the food service equipment may be man-ufatured by different companies. The individual design, style, or size may vary. but thebasic (Vert ion. rare, cleaning, and safety precautions will remain the same.
e, Section I (pars 4-1 to 4-21) will discuss food service equipment; section II (pars 4-22on). food service utensils. Fond service equipment is usually too large and bulky to beearrii71 about the galley, whereas food service utensils are items which can easily be carriedand are hand-held, Examples of food service equipment' would be stoves, ranges, steam-jackted kettles, vegetable peelers, refrigerators, dishwashing machines, steamtables, andsimilar items. Examples of utensils are tableware, knives, pans, and other more portablekitchenware.
4-2, sTENNI oA('ht:Tv.i) 1:1.:TTLES (fig 4-1)
14111:1iltlete. The steamlarketed kettleItie used for etsiking soups. stewS, vegetables, ;'
meats. and other roods by simmering or braising,The kettle eottSiStS of an inner and outer shellor locket. gleam circulating between the innerand miter shell emotes even distribution ofbent for cooking. The kettle is equipped witha hinged lid for tooling Items that require alid during the cooking period. A sorely valve,located on the left side of the kettle, preventsexcessive swam pressure from building up withinthe inclo. A clinic IS attached to the safely valveui permit manual release or pressure when the lacketbecomes exressively filled from condensation.'mewed on the whine front part of the kettleis the draw -14T aneet which may lw used to re-!iv Nu helmets: however. earl' nri$I be taken toalways use a strainer So that the draw-off faucetdoes not become clogged with food particle's. Thestrainer is a round metal perforated disk, It isfitted with prongs that Fit into the kettles drainopening to hold it in place. This strainer is re-moval.le for eleotiong proposes. Tht. steam -
10.111e ponies in vitriol's capacities from20 to :0 gallott.
Note: The strainer is not shown,in the drain opening.
101g 4-2,
it is located inside of
Steam-Jacketed kettle.
b. Operation (fig 4-2).
(1) Close the draw-off faucet,
(21 Nave the strainer in place in the kottle,
4-2
46
the kettle and is inserted
(3) Place the food to be cooked into the kettle.
(4) Partly open the steam inlet valve.
(5l Release the trapped air and condensed water in the steam jacket. To do this, pullthe chain attached to the safety valve lever. Hold the valve open until live steamstarts to escape, then release the chain,
(6) Adjust the steam intake until the desired amount of heat is obtained.
(7) Complete the rooking process.
(a) Turn off the steam inlet valve.
(9) Remove the rooked food.
e, Cletatiat.
(1) Assemble the cleaning supplies.
(2) Remove the food particles adhering to the inside walls of the kettle by scrubbing witha long-handled scrub brush, rinsing and draining the kettle.
(3) Remove and disassemble the draw-off faucet.
(4) Scrub the interior of the drain pipe, using a long spiral brush in the opening. Work thebrush back at:d forth to remove all food particles adhering to the inside of the pipe.
(5) Replace the drawoff faucet and fill the kettle 113 full of warm water.
(6) Add 1 ounce of detergent for each gallon of warm water. Using a long-handled scrubbrush, scrub the entire kettle inside and outside.
(7) Drain some of the detergent water into a dishpan.
(n) Allow the remaining cleaning solution to drain from the kettle.
(9) Remove the draw-off faucet. place it in the dishpan of detergent water, scrub itthoroughly. and replace it in the kettle.
(10) Rinse the entire inside and outside of the kettle and draw-off faucet.
(a) 1411 the kettle with clear hot water.
(b) Rinse the entire inside and outside by using a long-handled scrub brush to remove alltraces of the detergent solution.
(r) Drain the kettle. removing the draw-off valve. rinsing it while removing it,
(11) Refill the kettle and rinse it with clean hot water (1800 r).
(12) Drain and air-dry.
d. Safety precautions.
(1) Always open the safety valve to let trapped air escape.
(2) ('heck for steam leaks.
4-3
47
(3) Do not turn on the steam unless food or water is in the kettle.
(4) Open the steam inlet valve slowly.
(5) ilo not tamper with the safety valve or tie it shut.
(6) Bale care when raising the lid during the cooking process to pqevent being burned bylive steam.
4-3. ELECTRIC MEAT GRINDER (rig 4-3)
a. Description. The electric meat grinder is used to chop or grind all meats (cooked orraw) and rat for rendering. The electric meat grinder consists or
(1) A cast metal body which is the main part of the machine. It contains the motor.
(2) A grinding cylinder which is a hollow circular body for holding the food and choppingparts.
(3) The worm which is a spiral casting used to force the meat through the perforated plate.
(4) The knife, A sharp 4-edged piere or steel used for cutting or chopping when food isforced against the perforated plate by the worm.
(5) The perforated plate is a round disk with holes which fits against the knife. The meatgrinder may he equipped with three or four perforated plates of varying sizes. Theseplates regulate the fineness of the ground meat.
(6) The adjusting ring is shaped like a wheel and Is threaded for attachment to the grindingcylinder. It is used to hold the worm. knife, and perforated plate in place.
CO The feed pan is a flat metal pan with a short spout which fits into the neck of thechopping cylinder,
00 The stomper is made of hard wood and is used to force the product being ground throughthe chopping cylinder.
Legend Legend
1 Peed pan I Peed pan2 Chopper 2 Adjusting ring3 Locking setscrew 3 Perforated plate4 Adjusting ring 4 Cutting knife5 Chopping cylinder 5 Worm6 Motor 8 Chopping cylinder7 Motor switch 7 Wooden stomperit Cord plug9 Rase
Assembled.
Pig 4-3. Electric meat grinder.4-4
48
Assembled.
b. Operation.
(1) I.ocate the motor switch, feed pan, worm, chopping cylinder, adjusting ring, perforatedplate, and knife.
Aasemhle the food to be ground within easy reach of the grinder.
(3) Place a pan under the end of the chopping cylinder to catch the ground meat.
(4) Make sure that there are no bones or foreign objects in the meat to be ground.
(5) Start the motor and feed the meat from the feed pan through the neck of the chopperand into the chopping cylinder. Do not force the meat, push gently.
(6) Shut off the motor when the work is completed.
4., Cleaning.
(1) Disassemble the meat grinder and carry the parts to the pot sink.
(2) Cover the parts with hot detergent water.
(3) Scrub all the disassembled parts. Clean the perforated plate by scrubbing vigorouslywith a hand scrub brush until all the holes are thoroughly cleaned and free from foodparticles.
(4) Place the scrubbed grinder parts in a dishwashing machine rack and send them throughthe mechanical dishwasher.
(5) Air-dry and reassemble the parts.
(6) Another cleaning operation that maintains the operating efficiency takes place duringoperation. During operation 'if the grinder, notice the manner in which the food isforced out from the perforated plate. If the food is not being forced out from most ofthe holes in the plate the grinder must be shut off and the plate. knife, and wormremoved so that any food that may have become bound around these parts can be removed.
d. Safety Precautions.
(1) Keep the electric motor dry at all times. The motor housing may be wiped clean witha damp cloth. Never squirt it with a hose.
(2) Remove all bones and foreign objects from the food to be ground.
(3) Never use your hands to push meat Into the grinder. Always use the stomper.
(4) Never attempt to remove items from the grinder while it is running.
(5) Unplug the grinder before cleaning it.
4-4. VEGETABLE PEELER
a. flescription. The vegetable peeler (fig 4-4) is used to peel potatoes and other root vegetableswith the least amount of peeling waste. It is uaually located near the vegetable work area and thevegetable storage area. There are various sites and types or vegetable peelers. Some arefloor-mounted and some may be table-mounted. Their capacity may be 15, 30, or 50 pounds.The vegetable peeler consists or
(1) A round top or lid.
(2) A hopper.
(3) A body.
4-5
(.11 An tilwasive disk that revolves and is removable.
(5) A peel trap which is used to catch sediment and peelings and prevent clogging the drains.
(6) A hinged locking door to discharge the peeled vegetables.
b, 02tration, The skin of the potato or roof vegetable Is removed by the agitation of therevolving abrasive disk throwing the potatoes against the abrasive walls and each other whichvalises the skin to ro') off. The peeler should never be used o peel out the eyes of potatoes orroot vegetables. This operation should be accomplished by using the point of a paring knife.After each operation of the vegetable peeler, allow the machine to keep running a few minutes andflush it with clear water,
1 Water inlet2 Removable hopper3 Attached peel trap4 Discharge chttte5 Motor switcha Discharge door7 Locking discharge door handleIt Water inlet valve (not shown)
Vegetable peeler,
I Connecting sewer drain2 Strainer screen3 Stopper for drain of trapped peelings4 Outlet for peelings and water from peeler
Peel trap,
Abrasive disc.
rig 4-4. Vegetable peeler.
4-6
(1) Locate the lid. hopper, abrasive disk, peel trap, screen. hinged diseliarge WWI', waterinlet valve, and motor ewitrh,
(2) bring the potatoes to the peeling area and sort them. Discard spoiled potatoes, stones,and other foreign ob,ects, Sort the potatoes as to large and small size,
(3) Cheri. the peeler In make sure the abrasive disk is in place, the door is closed andserttred, and the peel trap is clean and in operating condition.
(4) Turn on Ow water.
(5) gtart the motor,
(ti) Load me. sorted potatoes into the hopper.
(7) Place a stock pot under the outlet door, Pill the stock pot 112 full of cold water.
(N) When the potatoes are peeled, remove them from the peeler by carefully opening thehinged door, allowing the potatoes to fall into the stock pot. Do not shut off the motoror the water.
(9) Kenn the hopper and repeat the peeling process.
(lo) Check the p.:iel trap frequently, emptying it as required during the peeling process.
(11) After the last hatch of potatoes are peeled and the peeler is emptied, allow the peelerto run for approximately 2 minutes to rinse out all peelings and then turn the machineoff and close the water inlet valve.
e. Disassemhly and cleaning,
(I) Check the electric switch hox to insure the electric current is shut off at the switch box.
(2) Itentove the hopper by lifting up and out
(3) Remove the abrasive disk. On some models there are two sunken handles while othermodels may have a knob on top of the disk. Grasp the handles or knob and lift theabrasive disk up and out.
(4) Remove the peel trap cover and inside screen,
(a) On some models the peel trap is portable: on these. remove the cover and insidehasket by lifting up and out.
04 Ott models that have huilt-in peel traps, grasp the ring on top of the stem hat the plugis attached to and pull it out. Caution: Have an empty pan placed under the trap plugto catch the peelings.
( 1) Carry the disassentided parts to the pot sink and scrub them as stated in chapter 3.
(6) Fill a pail 3/4 full of hot water, add 2 oz of detergent and, using a stiff brush, scrub theentire inside and outside of the vegetable peeler including the peel trap.
(7) Turn on the water inlet valve and rinse the entire vegetable peeler heing sure to rinsedr all the detergent.
d, Safety pyeratitions.
(t) .;ever operate the peeler unless water is being properly applied,
(2) Do not reach into the peeler when it is running.
4.7
51
(3) Do not open the hinged door fully or quickly while the peeler is running.
(4) Do not over-load the peeler. Check the rated capacity in the manufacturer's instructions.
(5) Keep water off the electric motor.
(6) Cheek the abrasive disk prior to starting. Re certain it is securely in place.
4-5. VERTICAL, 1100D MIXER
n, Description. The vertical food mixer is used to mix or whip food and liquids in largequantities to a desired consistency at controlled speeds. It should be located near the steam-jacketed kettles in the galley. The vertical mixer consists of a metal enclosed frame and electricmotor. It may have a 2-, 3-. or 4-speed transmission and a clutch (either automatic or manual).There are various sizes and types of mixers. Some are floor models which range from 20- to80-quart capacity and some are table models with a 10- to 20-quart capacity. Some models areequipped with power bowl lift handles.
Bowl McNamee
Neon*
Pig 4 -5. Vertical food mixer.
4-8
52
The following is a list of the lanai-iit.:ma that may be used with the vertical mixer,
(1) Vestry kMfe (fig 4-6), The pastry knife is used to cut butter or shortening into flourfor pies. biscuits, and pastry .;hells. It assures a perfect blending of fat and flourfor light, airy biscuits and rich, flaky pie crusts.
(4 Wire whip (fig 4-6), The wire whip attachment Is a cluster of wires made for whipping orlightly heating cream. mayonnaise, eggs, meringues, boiled icings, and angel food andsponge cakes.
(3) bough arm (fig 4-6). The dough arm mixes end kneads doughs of all kinds for breads,rolls, and coffee cakes. It is sometimes called a dough hook.
(4) Flat beater (fig 4-6). The flat beater has the widest range of use. It both revolvesand rotates in the bowl, giving e compound action which thoroughly nifxes and blends allthe ingredients. It is used for creaming butter and auger, it beats betters for butterand egg cakes, and it mashes potatoes and mixes meat loaf.
(5) Adopter ringti(fig 4.5). The 4:finpter rings are used on the elevating bowl support toadapt it to smaller bowl sizes,
(6) Mixing bowls (fig 4-6). The mixing bowls are stainless steel and vary in Mae.
Mixing bowl Flat heater
Dough arm Wire whip
Fig 4-6. Attachments for vertical mixer.
4.9
Pantry knife
b. Operation (fig 4-5).
(1) Locate the bowl support, spring pressure clamp, bowl lift handle, switch, speedselector. and clutch handle.
(2) Place the clutch and speed controls in the OFF position.
(3) Place the mixing bowl in place on the bowl support. Lock the bowl in place.
(4) Attach the whip or beater to the spindle and turn the whip or beater 1/4 turn or untilit is secured by the locking device.
(5) Place the ingredients to be mixed into the mixing bowl. Follow the Armed ForcesRecipe Service for the mixing process to follow.
(6) Start the motor.
(7) Start the mixing process.
(a) Set the speed selector to low speed.
(b) Engage the clutch.
(8) Engage the bowl lift handle to raise the mixing bowl.
(9) Complete the mixing process until the ingredients are mixed thoroughly.
(10) Disengage the clutch, place the speed selector in the OFF position. Turn off the motorand then lower the mixing bowl.
(11) Remove the whip or beater from the whip shaft.
(12) Remove the mixing bowl.
c. Disassembly and cleaning.
(1) No disassembly is required of the vertical mixing machine except for removing thewhip or beater, the mixing bowl, or other attachments.
(2) Assemble your cleaning supplies.
(3) Clean the entire machine, using e scrub brush and detergent water to loosen any foodparticles. Be careful not to splash water inside the motor.
(4) Wipe the mixing machine dry with a clean cloth.
d. Safety precautions.
(1) Never scrape the product down it, the mixing bowl when the mixer is operating.
(2) Keep your hands away from the whip or beaters when the mixer is operating.
(3) Never start the mixer when the beaters or whips are not properly attached.
(4) Keep the area around the mixer clean and dry.
(5) Never fill the mixing bowl over 3/4 full. NEVER OVERLOAD.
(8) Do not use the mixing bowl as a stock pot. Mixing bowls are for mixing only, not cooking.
(7) Ilse the proper whips and beaters.
4-10
54
Ib.
04) When changing speeds, Macre the proper moshing of gears, Use the clutch whenoperating a mixer with a manual clutch.
(ft Mt sure you attach the Wain bowl properly.
4-6. VKII l'icAl. STEAM Hu
b. nesctlejc(figs 4-7 and 4-11). The vertical steamer is designed .0 provide well cooked,palatable foods in the shortest possible time and with a minimum loss of vitamins. Originallyit was designed for vegetable cooking only, but is is equally useful in cooking hams, roasts,poultry, and seafaods. Normally, the vertical steam(); is located near the steam-jacketedkettles. The vertical steamer consists or
(1) 1.) xd . A framework with legs, used to support all parts of the steamer.
(2) Comme0tments. The vertical steamer may have tither two or three sections separatedby steamtight partitions to allow for independent operation.
(3) Doors. The doors of the vertical steamer are made of casi metal the same shape as thecompartment. They are flexibly suspended on the right front part of each compartmentand have a hinged locking bar operated by a wheel-driven screw for opening and closing:others may have an eccentric locking device on the left side which works in conjunctionwith the steam inlet and pressure release valves.
(4) Shelvee.. The shelves are mounted on a steel crossbar frame fitted on slides, eitherstationary or attached to the door . They are the full width of the compartments and areused to hold the baskets of food.
(`) Baskets. The baskets are perforated or unperforated containers, either full width ortwo half widths of the compartments. They are used to hold food. Never cook foodsia the perforated basket if you want to retain the juices for a sauce or gravy.
(6) Control valves. Every vertical steamer has various control valves.
(7) Steam pressure gage. The steam pressure gage is a round, metal, numericallylettered disk. having a ,;iass face, It is used to estimate the pressure in the steam inletvalve.
4-ll
55
S .am pressure gage2 Safety valve3 Compartment steam valve control handle4 Door locking device
Pig
5 Main steam inlet valve8 Compartment doors7 Door tension wheel8 Sliding shelf9 Shelf linkage attachment
1 5 Sliding shelf6 Compartment doors7 Door locking lug8 Shelf linkage attachment9 Main steam inlet valve
1
Fig 4-11. Vortical steamer, cam-locking door.
n. Operation.
(1) Locate Inc compartments, doors. shelves. door locking devices. main steam valve,steam pressure gage, door tension wheels, and the steam safety valve (fig 4-7 and 4-8).
(2) Pill the baskets with the food to be cooked and slide them into the compartments.
(a) Figure 4-7 shows a full-floating, flexibly suspended door that has a handwheel totighten the pressure screw. To place the steamer in operation, secure the latchlock on the left-hand side of the door and apply pressure to the door by turning thehandwheel clockwise. Turn on the steam by bringing the compartment steam inletvalve control handle forward.
(b) Figure 4-1' shows a cam-locking door. To place this steamer in operation, close thedoor and engage the hasp on the door with the locking earn on the left side of the steamer.The handle of the earn should be turned to the right and pressed against the face ofthe door. When locking the door the steam to the compartment is automaticallyturned on. Close the steam pressure release valve immediately by turning the valvehandle clockwise.
(3) Turn off the steam pressure. This step varies with the make of equipment,
(a) When operating the full-floating, flexibly suspended door model, the dieam pressureis turned off by pushing the compartment steam valve control handle clockwise.This releases some pressure in the compartment. Then turn the handwheel back tothe full length of travel. This will cause the wheel to jam on the threads. Releasethe latch lock on the left side of the steamer and open the door SLOWLY.
(b) It nen tieing the ram - locking door model, turn the pressure release valve counter-clockwise before releasing the lock. This releases the steam pressure inside thecompartment. Rotate the locking cam handle to the left; this automatically turnsOff the steam pressure and unlocks the door. Open the door SLOWLY.
(4) Turn off the main steam valve.
4-13
57
c. Disassembly and cleaning.
(1) Remove the shelves by releasing the linking rod from the door. grasp the shelf, andpull it out of the compartment.
(2) Using a scrub brush and detergent water. scrub the shelves thoroughly.
(3) Rinse by dipping the shelves into a sink containing clear, hot water.
(4) Dry the shelves with a wiping cloth.
(5) Scrub the interior of the compartments thoroughly and scrub the exterior of the steamerincluding the legs.
(6) Dip a wiping cloth in deer water, wring dry. and remove all traces of the detergentsolution from the interior and exterior of the steamer.
(7) Use a dry wiping cloth to dry the steamer.
(0) Grasp the shelf, place it on the slide channel, and back it into the compartment. Letthe shelf drop into position, pull it forward, and engage the linking rod in the door.
(9) Leave the doors of the steamer open to allow fresh air to reach the compartment.
d. SatetPrecautiona.
(1) Always be sure the doors are tightly closed before turning on the steam.
(3) Replace the shelves correctly after cleaning the steamer.
(3) Do not attempt to open the doors with the steam pressure on.
(4) When unloading baskets of cooked food, grasp the basket by the front handle. pull italmost out of the compartment. reach in back of the basket and grasp the other handle,then remove the basket from the compartment.
(5) Use hot pads when removing baskets from the compartments.
(6) Always open the doors slowly to allow any excess steam to escape.
(7) Do not allow the steam pressure to exceed the manufacturer's recommendations.
4-7. MEATSLICING MACHINE
a. Description. The meat slicing machine (fig 4-9) is used for slicing meat (hot or cold).vegetables, and cheese. It provides uniformity and speed with a minimum amount of waste. Theslicer is portable and can be used in the galley on the cooks' worktable or on the serving lineto dice meat portions. The meat slicer consists of;
( 1) lila. The body consists of either porcelain or stainless steel and is built to hold allthe necessary devices for operation.
(2) Feed carriage. The feed carriage is a chute or table designed to operate either bygravity or by a rachet mechanism for feeding the product to be sliced against the slicingknife.
(3) Slicing knife. The slicing knife is a circular knife attached to a motor-driven shaft.
(4) Sharpening_device. The knife sharpener is a set of two circular sharpening stones thatcan be manually engaged to the edge of the circular knife.
(5) Thicknese-adiusting_Plate. This part is used to regulate the thickness of the slice.
564-14
(6) Thi-ness *Model. This is a graduated dial or lever used to adjust the thickness ofthe slice by moving the thickness-adjusting plate close to or away from the circularknife.
(7) Receiving tray. The receiving tray is used to receive the sliced product.
(5) Deflector plate. The deflector plate is used to separate the sliced product from theslicing knife.
(9) Knife guard. The knife guard is a circular device which covers all exposed edges of theslicing knife.
(10) Peed grip. The feed grip is a spiked plate, used to hold and guide the product beingsliced on the carriage and into the edge of the slicing knife.
4.
Thickness adjustor. Sharpening device.
ib.
4
Meat slicer.
loig 4.9. Meat slicing machine.
41-15
b. Operation.
(1) Locate the feed carriage, feed carriage grip, end -slice plate, thickness control knoh,thickness indicator scale, thickness gage plate, slicing knife, deflector plate, receivingtray. and motor switch (figs 4-10 and 4-II),
(2) Connect the electric plug with the electrical outlet.
(3) Place the food to be sliced on the feed carriage.
(4) Set the end-slice plate in position to hold and feed the meat into the slicing blade. Makesure the spiked plate is firmly grasping the product so that it will be continuouslypushed tgainat the rutting knife.
(5) Adjust the thickness control knob to slice the desired thickness.
(6) Start the machine.
(7) Slice the meat. Using the feed carriage grip (40, fig 4-10), push the carriage towardthe revolving knife, On some models there may be an end-Mice plate grip. In eithercase, when !nothing the carriage toward the blade with the hands, use the handle orgrip provided. DO NOT HOLD THE ITEM BEING SLICED WITH YOUR HANDS,
(8) To slop the slicer, push the switch to the OFF" position and disconnect the wall plugfrom the electrical outlet.
c. Sharpening the cutting knife.
(1) Locate the sharpening attachment, thickness gage plate, thickness control knob, andthickness-indicating scale (fig 4-10).
(2) Set the thickness gage plate by setting the thickness control knob to "0" on the indicator,
(3) Clean all food particles and grease off the cutting knife. To do this hold the wipingcloth against the cutting knife at the center, turn on the motor, bring the cloth forwardto the edge of the cutting knife, removing any accumulated grease or food. Repeat thisoperation on the other side of the knife. Shut off the motor.
(4) Lift the sharpening attachment up over the slicing knife, turn it 112 turn, and lowerthe sharpening stones to the knife blade. On some models the sharpening *tones willautomatically come in contact with the blade at this point. On other models this mustbe done manually by engaging the sharpening stones with the aid of two levers, onelever for each atone.
(5) Start the motor and hold the sharpening stones in contact with the revolving knifeapproximately 4 to 10 seconds. Release contact by either raising the attachment orreleasing the levers. Shut off the motor and unplug the electric plug.
(6) Lift the sharpening attachment up, turn it 1/2 turn back, and lower It into the attachement housing.
(7) Clean the slicing knife by repeating step (3) above.
d. Disassembly and cleaning. The various means of disassembling the meat andvegetable slicer parts differ according to the manufacturer's design. The disassembly stepsas stated here are general. The manufacturer's instructions should be followed for the typeand design machine you are using.
(1) Remove the electric plug from the receptacle.
(2) Set the thickness gage plate to "0."
(31 Turn the feed carriage locking nut counterclockwise to loosen the feed carriage fromthe feed carriage support.
(4) Lift the left side of the lexeiving tray up and slide II out to the left.
4-18
(6) To remove the slice deflector, grasp the deflector at the bottom and pull slightly for-ward, removing the deflector from the pins holding it in place.
(81 To remove the knife guard, pull the latch on top of the guard up. Turn the guard lock2 or 3 inches and lift the guard off of the knife guard pin.
(7) Place the sharpener over the slicing blade.
Note: This is a safety precaution to protect your hands from the cutting edge of thecircular knife.
(B) Prepare a pan of detergent water. Wash the stationer., parts of the slicer using awiping cloth saturated with the cleaning solution, removing all grease and food particlesfrom the slicer. Caution: Be careful to prevent the cloth from contacting the knifeedge; also watch your fingers to prevent cuts from the slicing knife.
(9) Use another wiping cloth to rinse all traces of detergent from the slicer.
(10) Wipe the slicer dry, being careful not to cut your hands.
(11) Wash the disassembled slicer parts in the pot sink and run them through the dishwash-ing machine.
e. Safety Precautions.
(1) Never use the slicer when the knife guard is detached.
(2) Keep your hands dry when using the slicer.
(3) Keep your hands away from the revolving knife,
(4) Never push food against the knife with your hands; use the feed grip.
(5) Remove the electric plug from the receptacle immediately after using the slicer.
(6) To avoid severe cuts on the hands, never use a rubbing or scrubbing motion whencleaning the slicer. Use a careful wiping motion away from the edge of the blade.
(7) Do not try to force frozen items through the slicer and do not attempt to slice meats con-taining bones.
(B) Do not attempt to remove the knife from the sharpener.
(9) When cleaning, do not allow water to enter the motor.
(10) Hold the left hand under the blade on the receiving side and let the slices fall into yourhand. Do not attempt to pull the slices through and do not touch the knife. The sliceswill fall when they are severed.
(11) Do not carry the slicer from one area to another without assistance.
(12) Never engage in horseplay or hold conversations when operating this piece of equipment.The meat and vegetable slicer is a source of serious injuries, many of which have beencaused by not paying attention to the task at hand.
(13) Using the meat and vegetable slicer is a simple operation. The entire machine is con-structed of sturdy material that can withstand years of hard wear and tear. Use theslicer with care, follow all the safety precautions, clean and sharpen the knife accordingto directions, and the failure of the slicer will be kept to a minimum. In case of anymechanical or electrical trouble, immediately notify the chief cook.
4-19
63
4-8. AUTOMATIC VEGETABLE CUTTER AND SLICER
a. Description. The automatic vegetable cutter and slicer has many uses in the dining facility.It can do bias slicing, horizontal slicing. strip cutting, dicing, and rough or fine chopping.
(1) The automatic vegetable cutter and slicer is constructed of a cast aluminum body,using a slicer disk and cutting head that cuts food fed through four different entriesinto various strips and thicknesses.
(2) The slicing-adjustment knob (8, fig 4-12) is located. on the right-hand side of the unit, Itcan be set to any thickness from 0 to 1/4 Inch.
(3) The cutting head is a complete assembly consisting of rotary cutting blades and guideplates.
(4) The vegetable cutter is turned on by means of a snap»on switch which has a red reflectorlight. The red light will turn on when the switch is on and the motor is in operation.
(5) The vegetable cutter also has a safety switch which works in conjunction with thehinged top. The safety switch turns off the machine when the top is raised.
(6) Other equipment needed to operate the automatic vegetable cutter are:
(a) Stompers. one for each entry,
(b) French knife, to cut the product to fit the entry holes.
(7) The automatic vegetable cutter and slicer is a finely machined piece of equipment. andthrough careful handling will perform many cutting tasks quickly and safely. If properlyused and cared for, it will operate with a minimum amount of maintenance. Alwayscompletely clean out the machine after using, disassembling when all the cutting hasbeen accomplished, rinsing after each operation, and oiling the various parts daily asIndicated by the manufacturer. If the unit begins to knock while In operation, check thewing nut on the cutting head as this nut tends to work loose.
5 Top cover8 End plate7 Knurled knobs8 Slicing adjustment
Fig 4-12. Vegetable cutting and slicing machine.
4-20
b. Operation,. The procedures for each type or cutting or slicing are basically the same.They may vary slightly due to manufacturer's design.
(1) General information: Refer to figure 4-12.
(3) Suggested Procedures:
(a) Slaws. Set the thickness or the slicer to 1/16". use entry #1 (Mae cutting), and pushone piece on top of the other. using the stomper on the last piece.
(h) American fries. Set thickness of slicer to 3/16" and feed through entry #1 (biascutting).
(c) Potato chips. Set thickness or slicer to 1/64" and feed through entry #1 (bias cutting).
(d) Cucumbers. Set thickness or slicer to 1/16" and feed through entry #1 (bias cutting).
(e) Chopped lettuce or cabbage. Quarter the vegetable with a french knife and feed itinto entry #3 (7/16" strip cutting and rough chopping). Use the Stomper. Thisprocedure gives you a neatly chopped product in a matter of seconds. If you desirea finer chopping. use the same procedure but feed the vegetable into entry #4 (3/16"
strip cutting and fine chopping).
(r) Radishes. Set the slicer to 1/32" and pour radishes into entry #1 (bias cutting). Usethe stomper with slight pressure.
(g) Apples, Pears. and pineapples. These fruits can be sent through the slicer in anydesired thickness. but here Is a suggestion: put these fruits through entry #4 (3116"
strip cutting and fine chopping). The result is a neat. different ingredient for yourfruit and vegetable salads.
(h) nests. Slice to any thickness on entry #1, also cut into julienne strips by usingentry #4.
(i) Parsley. Using entry #4. nu the hopper. Use the atomper to complete the operation.If a finer chop is desired, feed the parsley through a second time.
(i) Onions. chopped. Use entry #4.
(k) Onions, sliced. Set the slicer adjustment to the thicknesa desired. Place two onionsinto entry #1 and use the stomper to feed the onions into the machine.
(1) Chopped ens. To process hard-cooked eggs for egg salad, fill entry #4 full and usethe stomper to reed the eggs through.
(3) Slicing fruits and vegetables horizontally.
(a) ilring the product to be cut. an empty pan, and a french knife to the machine.
(b) Place the empty pan under entry #2 to receive the finished product.
(c) I'ae the french knife and cut the product to fit entry #2.
(d) Set the thickness gage to the deli thickness.
(e) Fill entry #2 with the product.
(1) Turn on the electricity.
(g) l'ae the stomper designed for entry #2 to push the product through the entry. Theshoes will fall into the empty pan.
4-21
(h) After the desired amount has been sliced. turn off the snap switch and`"flueh rinse" themachine.
(4) As the operator of the automatic vegetable cutter and slicer you will find that the abovementioned procedures are simple and at the same time you may find other methods anduses through further experience.
c. Disassembly and cleaning.
(I) Disassembly.
(a) Assemble your tools. To disassemble the cutter and slicer you will need a so ,w»driver to loosen the nut on the cutting head and a wrench to loosen the nut holdingthe slicer disk.
(b) Turn off the electric switch and remove the plug from the receptacle.
(c) Raise the top cover by unlatching the catch located in front of the slicer. Graspingthe handle, raise the hinged cover.
(d) Remove the front plate by unscrewing the four knurled knobs and pulling the frontplate forward.
(e) Fit the wrench firmly and securely on the hexagon halfnut and loosen it by turning itcounterclockwise. Unscrew the hexagon knife off the stud.
(f) Remove the adjusting armguard by unecrewing the knurled knob and lifting the ad-justing armguard out.
(g) Remove the slicer disk by unscrewing the knurled knob holding the disk. Pull thedisk forward out of the socket.
(h) Remove the end plate by unscrewing the two k urled knobs located on the left sideof the base. pull the end plate forward to remove it.
(i) Remove the cutting head by unscrewing the wing nut on top of the cutting head andslide it out. Caution: Handle the cutting head with care 4co keep from damaging it.Do not disassemble the knives which are attached to the cutting hes.d.
(2) Cleaning.
(a) Assemble your cleaning supplies and prepare a detergent solution.
(b) Wash the entire interior and exterior of the machine by dipping a clean cloth intothe detergent water and wringing it partly dry. Wipe off the entire area, removingany food particles.
(c) Rinse the machine. Rinse the cleaning cloth with hot clear running water. wringpartly dry, and wash off all tritest; of the detergent.
(d) Wring out the cloth and wipe the machine dry.
(e) Place the disassembled parts in the pot sink gently to avoid bumping one against theother.
(f) Wash the disassembled parts carefully, using a scrub brush and a wire pick toremove any particles of food that may have become wedged in crevices or in betweenthe cutting knives.
(g) After washing. rinse the disassembled parts in hot water to rinse off all traces ofdetergent.
4.22
(h) Mrdry the parts.
(i) After each 30 days of daily use, a mechanic should disassemble the cutting knives.The base that holds these knives can be thoroughly cleaned at that time.
(3) Plush rinetng.
(a) When you are finished processing a product and intend to use the machine for otherpreparation, you can "flush rinse" instead of a complete disassembly and washingprocedure. ?lace an empty pan under the exit hole. Fill a gallon pitcher 3/4 full ofhot water and while the machine is in motion, pour the water through the entry youused. flushing out any food particles that may have been stuck on the cutting machine.
(b) After flush rinsing, remove and tempts the pan you placed under the entry chute.
4. Safety precautions.
(1) Always disconnect the electric plug from the receptacle when the machine is not in useor when cleaning the machine.
(2) Use the proper stomper for the entry hole intended.
(3) Use extreme care in handling the rotary cutter blades and the cutting head knife whencleaning to avoid severe cute on fingers and hands.
(4) Re sure the wing nut on top of the cutting head is replaced tightly when reassemblingafter cleaning.
(5) Re sure the flat side of the slicer knife is to the front when reassembling the slicerafter cleaning.
(6) fie gUI .f all the knurled knobs are tightened when reassembling the machine.
(7) Never force food into the entry holes with your hands. Use the stompers.
(H) Never force hard or frozen items into the machine.
(9) Always inspect the machine prior to operation to insure that all the parts are properlyin place and working.
11ANnMS
a. Description. Ranges are used to cook, roast, and bake foods and liquids by an efficientmethod of heat control (fig 4-13).
(1) Construction. Ranges are constructed of a sheet-iron body with a cast-iron top.
(2) Sources of heat. Gas or electricity.
(3) Controls. All ranges have controls for the type of fuel used.
(a) Gas. Controlled by gas cocks; some models have thermostats which are used in con-'unction with the gas cocks.
4-23
6/
1 Gas burner2 Gas burner valves3 Pilot burner4 Pilot burner button5 Oven burner valve.
(b) Electric. Controlled by a graduated electrical switch; some models have thermostatsMe 4-14) as well as switches.
4 -34
68
a
a
Fig 4-14. Thermostat control.
b. Operation.
(I) Gas.
(a) Locate the burners. allot light, pilot valve, and gas valve.
(b) Ile Jure all the gas valves to the burners are in the OFF position.
(c) Check the gas supply. If necessary. open the gas valve on the gas line.
(d) Light the pilot light by lighting the match. turning on the pilot gas valve, and ignitingthe pilot light.
(e) Ignite the burner. Turn only one gas valve to the ON position. Open the gas valvesto the other burners one at a time to avoid gas accumulation which may cause an ex-plosion.
(9 Regulate the burners for the desired amount of heat by partly closing the gas valve oneach burner.
(g) When completely through cooking. turn off all the gas valves.
(2) Electric (fig 4-15).
(a) Locate tote heating switches and thermostats.
(b) Preheat. Turn the heating switches to low heat for 1 minute, then to medium heat for1 minute, then turn them to high.
(c) Regulate he heat by setting the thermostat to the desired tem! erature.
(di) When cotrspietely through cooking. turn the switches and thermostats to the OFFposition.
4-25
OS
+Mt
=116
-..1
Fig 4-15, Electric-operated range.
c. Disassembly and cleaning.
(1) Gas range.
(a) 'urn off all sourceei of heat ana let the range cool. Never attempt to clean a hotrange, because :!leaning solutions may warp or crack the castings and may alsocreate a safety hazard with the possibility of burning your hands and arms.
(b) Assemble your cleaning materials.
(c) Prepare a cleaning solution of 1 ounce of detergent for each gallon of hot water,
(d) Scrub the entire range with a scrub brush dipped in the cleaning solution. Use a grillstone to remove carbonized food particles.
60 Rinse the entire mos by wiping with a cloth dipped in clear water. Rinse the clothout several times during the wiping process. Wipe the entire range dry of any excesswater.
(2) Electric range.
(a) Locate the electrood switches.
(b) Assemble your cleaning aupplies and detergent water solution.
(c) Make certain all electrical switches are on the Orr position. Allow the range to cool.
(d) Wash the interior and exterior of the range and oven.
(e) Rinse the interior and exterior of the range and Oven using the method described forcleaning the gas range. lie aure to keep water away from any electrical elements orconnections.
4-26
70
(f) After rinsing the interior of the oven. turn on the oven heating to low heat, leavingthe door open for 5 minutes to thoroughly dry the interior. When the interior of theoven is dry, turn off the beating.
d, Safety precautions for sae or electric ranges,
(1) Keep your hands and arms away from all open flames.
(2) Avoid the boiling over of food.
(3) Always be sure the oven pilot light is lighted and the burner is burning before closingthe oven door,
(4) Always make sure the burners are burning under the griddle of solid-top model gasranges.
(51 Avoid splashing hot foods when moving filled pots on top of the range.
(6) Always use a hot pad or cloth when handling pots and pans.
(7) Do not permit excessive grease to accumulate it, :he grease disposal trough.
4-10. ELECTRIC GRIDDLE
a. Description. The griddle is used to fry foods that require cooking in little or no fat. Thegriddle can be used for cooking meat, fish, poultry. eggs. certain veg-tables, and batter pro-ducts. It generally is located on the serving line. The electric griddle consists of
(1) Griddle plate. A piece of cast metal which is machine-polished and used to hold thefood while cooking.
(2) Grease trough. A trough located directly below the gri..1dle plate either on three orfour sides, used to receive excess grease from the griddle plate and acts as a drain totransfer the grease to the grease receptacle.
(3) Grease receptacle. A boxlike container with a handle. located in front of the griddleunder the grease trough drain, Used to catch and hold the grease flowing from thegrease trough.
(4) Temperature controls. Electric controls containing thermostats on the front panel ofthe griddle (fig 4-16).
4-27
71
1 Grease rough2 Griddle plate
3 3-heat switches4 Grease drip
Pig 4-18, Electrically heated griddle.
5 Grease receptacle8 Front panel
b. Qmration.
(1) I.ocate the grease receptacle and electric controls.
(2) Check and be sure all electric controls are shut 01014'.
(3) Preheat the griddle by turning the electric control to 1.0W for about 3 minutes,
(4) Regulate the heal to the frying temperature required.
(5) Cook the product as directed by the recipe card.
(6) Turn off the electric control and allow the griddle to coc
c. Disassembly and cleaning.
(1) Assemble your cleaning supplies.
(2) Prepare a detergent solution.
(3) Scrape the griddle plate while it is still warm, using a griddle stone on the entire sur-face to remove all food particles and residue.
(4) Remove all residue and scrapings into the grease receptacle.
(5) Cover the entire surface of the griddle plate with used rat.
(8) Press the griddle stone against the griddle plate and, by pushing back and forth vigorously,scour the entire surface of the griddle plate until it is bright and clean.
(7) Use a wiping cloth to wipe the griddle plate free of grease.
(it) tieing one corner of the wiping cloth, force it though the hole in the grease trough toremove all traces of food prsrticles and grease,
4-28 7A
41
S
() Remove the grease receptacle and empty it into a garbage can. Wash the grease recep-tacle in tt.e pot sink,
(101 Wash the entire surface of the griddle plate, the top edges, sides, grow, trough, andall exterior surfaces of the electric griddle, using a scrub brush dipped in the cleaningtoolitt:ott.
(11) Ilse a wet cloth to remove all traces of detergent and wipe dry.
(12) Replace the cleaned grease receptacle.
el. Safety precautions.
(1) Always preheat the griddle at low temperature before setting at the cooking temperature.
(2) 'to not allow the grease receptacle to overflow.
CO lin not pour water on the hot griddle plate.
(4) Keep water away from all electrical connections while cleaning.
0) Remove the electric plug from the electric receptacle when cleaning and when thegriddle is not in use.
4-11. WASTING OV MS
a. pesription. The cooking or roasting oven is designed specifically to cook foods by roast-ing or linkint under sanitary conditions and by regulated heat temperatures. This type of ovenis also refer I ed to as a sectional or stack oven. It is either gas or electrically operated andconsists of:
(1) Gas (fig 4-17).
(a) Heating unit.
(h) Pilot light.
(r) limters,
(d) Thermostats.
(e) ()yen.
4....00
73
1
I
J==
1 Thermostat2 Gas burner valve3 Pilot light4 Gas burner
5 Burner compartment6 Oven compartment7 Pilot light gee valve
Pig 4-17. Gas fired roasting oven.
(3) Klectrie (fig 4-18).
(a) Signal light which indicates whenthe oven is ON or OP P.
(b) Heat control switches.
(c) Thermostats.
(d) Oven.
(e) Dampers which control moisture inthe oven.
The sectional oven has one ovensection placed above the other witheach section having a self-contain-ed heating unit and thermos tat. Itcan be used as a combination forroasting or baking. The capacitydepends on the dimension of the oven,the containers used, and the typesof food. Some dining facilities havelarge, rotating ovens that may con-tain 18-20 roasting pans at one time.
b. Operation.
1 Damper control lever2 Oven door3 Top heating unit4 Oven shelf guide rail5 Bottom heating unit6 Oven shelf7 Thermostat8 Heat control switches9 Signal light
10 Oven vent
Pig 4-18. Electrically heated roastingoven.
( I) Gas.
(a) Locate the thermostat, gas valve, oven burner, and pilot light.
(h) Open the oven door to clear any accumulated gas. (Th. is a safety precaution. )
to.) open the burner compartment door, ignite a match and hold the flame to the pilotburner while turning the thermostat control dial to approximately 250° P. Open thegas valve to the ON position. The pilot burner and oven burner should ignitesimiltaneously. Be sure they are both completely ignited. Close the burner compart-ment door,
(d) Set thermostat to the temperature required. Allow oven to preheat for 20 minutes.Load the ovens with the pans of Hen's to be cooked.
le) When the items are cooked, remove them from the oven and turn the gas valve to01010 position. leave the doors open to let the oven cool for cleaning.
(21 Electric.
(a) Locate the heat control switches. thermostats. signal light, and damper control.
to get ow top and bottom heat control switches to high. Turn the thermostat dial clock-wise to one desired temperature. The signal light will flash on indicating that the(Well is preheating and it will go off when the desired temperature is reached.
(c) Regulate the lop and bottom heat. If the item to be cooked requires different top andbottom beat, regulate by turning the top or bottom switches to the degree of heatrequired, either the low, medium, or high setting.
(d) vett the: oven doors and load the oven evenly.
4 -31
75
(e) If steam escapes during cooking through the oven doors, open the oven vent by pullingout the damper control lever.
(f) Remove the finished product and turn all controls to the OFF position. Leave theoven doors open to let the oven cool.
Cleaning the oven.
(1) Assemble your cleaning supplies.
(2) Prepare a detergent solution.
(3) Brush or scrape the interior of the oven using either a wire brush or a dry scrub brush.
(4) Wash the interior with a cloth dampened veth the cleaning solution. Wipe the Interior,starting with the walls and then the deck of the oven. Use a minimum amount of water.
(5) Use a scrub brush and scrub the inside and outside of the oven doors.
(6) Wipe the entire oven with a cloth dipped in clean hot water to remove all traces ofdetergent
(7) Wipe dry with a clean cloth.
(H) Leave the oven doors open to air-dry the interior of the oven completely.
d. Safety precautions,
(1) Never close the oven doors until you are sure the gas is ignited.
(2) Wipe out spilled grease from the oven immediately, as this creates a fire hazard.
(3) Before lighting the gas-operated oven. open the oven door to allow any accumulatedgas fumes to escape.
(4) Never wash the oven while it is still hot as this will cause the shelving or deck to warp.
01 Never slam the doors as it may extinguish the flame on the gas-operated ovens.
4-12. DEEP-FAT FRYERS (fig 4-19)
a. Description. The deep-fat fryer is used for frying such foods as meat, fish, poultry, cer-tain vegetables. and pastry products by submerging them in Nit fat. The deep-fat fryer consistsof
( i) Fat container. Used for holding the hot fat. The bottom is sloped toward the center andequipped with a drain.
(2) Wire fry baskets. Used to hold the food to be lowered into the hot fat. They are madeeither full size or 113 the site of the fat r intainer.
(3) Heating unit. A tubular coil placed in the bottom of the fat container or along the sidesof the fat container and heated by electricity.
(4) Heat control. The temperature of the fat is controlled by a thermostat.
(5) Drain valve. On large model. the drain valve is normally located on the bottom of thefat container. It is used to drain liquified fat from the fat container.
4- 32
h. Operation,
kI
Pig 4-19. Deep-fat fryer (two views).
4
11) Locate the fat container (fig 4-19), wire haskets, heating unit, thermostat, and thedrain valve.
(2) Determine the amount of fat needed for your particular type of fryer.
(3) Premelt the solidified fat by placing the fat into a suitable container. Place it on therange and melt it or pl Are the solidified fat into a steam-acketed kettle and melt it.Do not use the deep-fat fryer to melt the fat. This creates a fire hazard. The electriccoils must he covered with liquid fat when they are hot. When they are not submergedthey will cause the fat to ignite and burn.
(4) Check the drain valve to be sure the drain is closed and put the sediment cup in place.
(51 Pour the melted fat into the fat container.
(6) Turn on the electricity and adjust the thermostat to the desired temperature.
(7) Place the ingredients to be fried in the wire fry baskets.
( a)
(b) Do not overload the basket.
Cover the bottom If the basket with uniform-sized products.
() Shrike off all excess crumbs from all breaded items and shake off excess water fromsuch items an french-fried potatoes.
(141 Lowe the hasket gently into the fat compartment to avoid causing the hot fat to boil over.
49) rry the product as long as required by the recipe card.ally to check if done.
4101 linni the basket out of the hot fat and hook the end overthe tat to drain.
1111 When you have completely finished the frying operation,reset the thermostat to zero.
e. Draining the deep-fat fryer.
(11 Assetnige two containers to catch and store the hot fat and a grease filier or filter bag.
raising the fry basket occasion-
the basket aupports and allow
turn off the heat control and
4-33
2) Allow the hot fat to cool to 2500 F.
(3) Place the filter securely over one container.
(4) Remove the fry baskets, sediment cup, and wire screen from the deep fryer and washthem in the pot sink.
(5) Place the other container directly under the drain valve.
403) Open the drain valve slowly to avoid splashing of hot fat. if sediment clogs the drainvalve, use a long piece of wire to loosen it.
(7) Pill the container only 3/4 full to avoid spilling when you remove the container of hotfat from the deep fryer.
(8) Turn off the drain valve and remove the container of hot fat. Be careful not to spill orsplash the hot fat on your hands or feet, The best method for preventing this typeof accident is to have someone help you whenever you must carry the hot fat container.
(9) lining a ladle, transfer the hot fat from the first container to the filter bag. Filteredfat will then drain into the second container.
(10) Vinish draining the deep-fat fryer. Repeat steps (5) through (9) until all the fat has beendrained from the fryer.
(11) Repour some of the fat into the top of the deep-fat fryer to wash the loose sedimentfrom the sides and bottom of the fat container,
(12) Deposit the sediment in a garbage can.
(13) Remove the filter bag or grease filter from the top of the container of filtered fat andplace it under a faucet of hot running water to remove all traces of sediment. Then washthe filter in hot detergent water, rinse, and Mr-dry.
(14) Store the filtered grease in the refrigerator.
d. Cleaning the deep-fat fryer,
(1) Assemble your cleaning supplies.
(2) Check .o be sure the drain valve is closed.
(3) Fill the fat container to within 2 inches of the top with water.
(4) Add approximately 1 ounce of detergent to each gallon of water used. Mix it will.Not Ito not use lye or caustic soda.
(5) Turn on the heat control and set the thermostat to 2500 F.
(8) Allow this solution to "boil" for 20 minutes.
(7) Turn off the heat and set the thermostat to zero.
(8) Using a long-handled brush, scrub the entire interior of the fat container.
(9) Place a container directly under the drain valve and drain off the solution,
/10) Remove the container from beneath the drain faucet, dip a brush in the solution, andscrub the entire outside of the deep-fat fryer including the base.
4..34
7s
Ill) Close the drain valve and refill the fat container with clear water. Rinse the interiorof the fat container and drain off the rinse water.
(12) Wipe the entire deep-fat fryer dry.
e, Safety precautions.
(1) Do not overfill the deep-fat fryer with fat. Follow the manufacturerts instructions.
(2) Always check the drain valve to make sure it is shut before filling the deep fryer.
(3) Make sure the cleaning solution has been completely rinsed out of the fat container.
(4) Never heat fat to the smoking point.
(S) Keep the heating coils covered with liquid fat while using the deep fryer,
(6) Always get help when carrying containers of hot fat.
4-13. COFFEE URNS
a, Description. The coffee urn is used to brew fresh coffee under strict sanitary conditionsin a standard manner. The coffee urn may be either centrally located in the galley or placednear the serving line. The coffee urn may consist of a 3-battery urn (fig 4-20), a twin urn(fig 4-21), or a single urn (fig 4-22). that heats the water for brewing coffee and stores brewedcoffee. The three types of coffee urns may be either gas-heated, steam-heated, or electrically-heated (fig 4-20) and may be either gravity-fed or siphon-fed. The combined unit aleo containsheating elements, faucets, and gages, (Faucets, bag, and metal basket are shown separatelyin figure 4-23. )
(I) 3-battery urn (fig 4-20). The 3-battery urn consists of:
(a) Stainless steel lid or cover, This is equipped with a handle and fits on top of the urn.
(b) Inner liner. This is made of stainless steel and is used to hold brewed coffee.
le) Outer Jacket. Made of stainless steel, this is the outer part or frame of the coffeeurn.
(d) Coffee gage. A long glass tube set in brackets on either side of the urn; it is equippedwith a spigot. The gage is protected by a metal strip with either openings or grad-uations to indicate, in gallons, how much coffee is in the urn.
(e) Water gage. Identical in construction as the coffee gage; however, it indicates theamount of water in the water jacket.
(0 Coffee faucet. Attached and fits through the lower part of the outer jacket into theinner liner. Used to drain off coffee.
(g) Water urn or boiler. The 3-battery urn consists of two urns for making and storingbrewed coffee and one urn located in the center as, a water urn or boiler used to bolland hold water to be used in brewing coffee.
4- 35
79
3 MICE BATTERY
Z PIECE BATTERY1,,=1.041.1.mMIN
MEI Art! 111112 24 1 711 14 1 13
:TEAM
1 Water urn lid2 Coffee urn lid3 Water siphon valve for brewing coffee4 Reservoir for coffee bag or metal basket5 Gage. glass cleanout cap6 Coffee urn7 Water jacket siphon valve8 Water urn or holier9 Water jacket gage
10 Water jacket faucet11 Water urn or boiler gage12 Gage glass petcock
(2) Twin a n eltiLt1 e urns.
13 Heating units14 Water inlet valve15 Coffee faucet16 Water urn or boiler faucet17 Safety valve18 Steam inlet valve19 Steam outlet valve20 Coffee gage glass21 Gas burner22 Gas burner valve23 Electrical heat control (switch)24 Coffee faucet union nut
Fig 4-20. Coffee urn battery.
(a) Both the twin-unit coffee urn (fig 4-21) and the single-unit coffee urn (fig 4-22) areso constructed that the water being held for heating is stored around the inner liningencased by the outer jacket rather than in a separate water urn.
(b) The water urn or boiler consists of the lid, the body of the uni. water gage. and thewater faucet.
9 Lighting porthole (gas)10 ThermometerIt Urn body12 Water gage glass13 Vent hole and cover14 Water inlet valve15 Gas burner valve16 Thermostat
Coffee urn twin unit, front and stde views.
1 Urn lid2 Reservoir for coffee bag or metal basket3 Water jacket gage4 Water gage, glass petcock5 Rot-water faucet6 Ileating unit (gas, steam, or electric)7 Coffee faucet union nut8 Water inlet valve9 Coffee faucet
I Handle bolt2 Handle3 Cap4 Tension spring5 Stem6 body
Coffee urn faucet(Special type)
I Handle2 Stem3 Body4 Cleanout cap5 Tension spring
Locknut
Coffee urn faucet(Regular type)
I Urn bag and ring2 Metal basket
Fig 4-23. Coffee urn faucets, bag, and metal basket.
b. Operation.
4I) Locate the water urn, water inlet valve, water gage, water jacket siphon valve, heat-ing unit. coffee bag and ring, metal basket and filter paper, coffee faucet, lids, and thethermometers if the urn is equipped with them.
42) Open the water inlet valve and fill the water urn until the water level in the gage is at"O." Close the water inlet valve.
43) Open the water past siphon valve and fill the water jacket until the water level in thejacket gage is 2 Indies from the top. Close the water jacket siphon valve.
4-38
84.
(4) Determine what type of heating unit is on your coffee urn and turn it on, as rollowa:
(a) Gaa. Be sure there is no accumulation of gas fumes under the urn. Light the match,open the gas valve slowly. an.1 light the burner.
(b) Steam. Open the steam inlet valvea.
(c) Electric. Turn the electrical heat control switch to high poaition.
5) Rinse the urn by drawing 1 gallon of hot water from the water urn, pour the hot waterinto the inner liner of the coffee urn and diatribute the water thoroughly. Open thecoffee faucet and drain off the rinse water completely: close the coffee faucet.
16) Assemble the equipment needed to make the coffee, i.e. coffee grounds, coffee bagand ring or metal basket and filter paper, and a 1-gallon meaaure.
(7) Assemble the coffee bag onto the metal ring or place the filter paper into the metalbasket.
(a) Coffee bag and ring. Insert open end of bag ring into the opening in the seam of thehag and thread the bag on the ring by pushing the ring completely through the seam.lie sure to overlap the seam past the opening of the ring. Wet the coffee bag thor-oughly with cold water,
(b) Metal baaket. Remove the lid from the top of the basket; place the filter paper evenlyon the perforated bottom of the basket.
(11) Place the bag or basket on the rim of the coffee urn reservoir.
(9) Pour the measured coffee into the coffee bag or basket.
(10) Replace the lid.
ill) Check the temperature of the water. On urns equipped with a thermometer the temper-ature ahould be 212° F. On urns not so equipped, steam should be escaping through thesafety valve.
(12) Pour water over the coffee grounds.
(a) Siphon method. Lift the lid over the coffee urn and turn the siphon arm to a positionwhere the apray nozzle is centered over the coffee grounda. Replace the lid, Notethe water level in gallons on the water urn gage; open the aiphon valve completely.Replace the amount of water used in brewing b,!, refilling the water urn to the originallevel in gallons.
(b) Manual pour method Grasp the gallon measure with your right hand and place itunder the water faucet, open; the faucet, and draw off 1 gallon of water. Raise thelid of the ccffee urn and pour the drawn water over the coffee grounds in a circularsweeping motion to evenly di: tribute the water. Repeat this operation unti' therequired amount of water has been poured over the grounds.
(13) Refill the water ern and adjust the heat to maintain the brewed coffee at 185° to 190° P,which is the proper aerving temperature.
(14) 'ben the coffee has completely drained from the coffee bag, remove the bag and emptythe grounds into the inedible garbage container. Thoroughly rinse the bag in hot, clearrunning water. Under no circureatances use soap or a detergent to wash the coffee bag.The coffee bag Mould ne raced in a pan of cold water until future use. An urn bagwhi t:h has been allowed to air-dry will turn sour.
c. Disaseembl& and cleaning.
(11 Cleaning the inner lines tnd gage glass.
(a) Assemhle your cleaning supplies.
(b) Place 1 gallon of boiling water and 1 package of urn cleaner into the ut n.
(c) Clean the inner liner b) cruhbing thoroughly, dipping the urn brush into the solutionand brushing all the instoe parts.
(d) Remove the page glass cleanout cap at the top of the gage glass .fitting. then p.ace agage glass hrush in the opening and push it all the way to the bottom, working it up Inddown four or five times to clean the glass thoroughly. Remove the brush.
(e) Place a gallon measure under the gage glass petcock, remove the screw cap Vornpetcock and place the gage glass brush in the opening immediately. Turn the petcockto the open position to allow the brush to pass through. Push the brush back and forthfour or five times, allowing as little solution as possible to escape, remove thebrush, close the petcock, and replace the nut.
(2) (leaning the faucets.
(a) Drain the cleaning solution into a 1-gallon measure and save it.
(b) Disassemble the petcock by removing the bolt or nut on the small tapered end of thevalve stem. Remove the washer and pull out the valve stem. Scrub them thoroughlyin the urn-cleaning solution. removing all traces of dried coffee deposits.
(c) Disassemble the "regular" faucet (fig 4-23) by removing the nut under the valve stem.Remove !$e spring and washer and pull the valve stem out through the top of thefaucet body. Scrub these parts thoroughly to remove dried coffee deposits.
(d) Disassemble the "special" type faucet (fig 4-23) by removing the screw or holt on topof the faucet handle, remove the handle. and unscrew the packing nut by turning itcounterclockwise. lift off the nut, pring, and washer and remove the valve stem bylifting it from the faucet body. Cleat these parts thoroughly to remove all dried coffeedeposits.
(3) Rinsing the inner liner, gage glass, ant. faucets.
(a) Plug the coffee faucet and the petcock connecting tube with a piece of clean cloth.
(b) I'our 1 gallon of hot water into the inn tr liner.
(c) Rinse the liner by dipping the urn brush into the clear water and rinsing the interiorthoroughly.
Id) Clean the petcock connecting tube by removing the cloth plug and inserting a gageglass brush and moving it back and f wth to rinse thoroughly.
le) Remove both Mugs and drain the inner liner.
(f) Rinse the gage glass by pouring hot water carefully through the opening at the top ofthe gage glass. Use the gage glass brush again if necessary.
(g) Rinse the faucets ,nd petcock thoroughly under running hot water.
(h) Assenthle the faucets and petcock.
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84
(4) Neutralizing rinse.
(a) Make a neutralizing solution by dissolving 2 ounces of baking soda in 1 gallon of hotwater.
(b) Ulnae the urn by pouring the solution into the inner liner and drain it through the pet-cock and faucet. itepest and drain it through two or three times; discard the solution,
(c) Rinse the urn with clear hot water two or three times.
(d) Dampen a cloth with clear hot water and wipe the exterior of the urn and urn stand,rinsing out the cloth often.
(e) Wtu and store .11 cleaning equipment.
d. S1r ety pr.ecautione.
(1) Cheek all the water. steam. and heating connections prior to using.
(2) Ilse extreme care in pouring hot water over the grounds to avoid spilling boiling wateror coffee on any part of your body.
(3) Always use a sol',1 4 to stand on when pour'.1 hot water into the top of the urn.
(4) When refilling the water jacket or water urn, stay near the urn to prevent water fromoverflowing.
(5) Never let the water urn or water jackets run dry. If this does occur. shut off all sourcesof heat and allow the urn to cool before refilling.
(6) Check the safety valve frequently to be sure it is in working order.
4-14. MI AT
a. Description. The meat tenderizer is used to make tough meet tender by breaking downthe fibers in the meat. The meat tenderizer (figs 4-24 anu 4-25) consists of:
(1) A stainless steel body with a baked enamel finish. It is used to hones all parts of themachine.
(21 A motor located in the lower part of the machine. rubber-mounted, and protected witha metal cover if keep meat particles from entering the working parts.
(3) Tenderizing Parts.
(a) Knives and roller& The knives are disk-shaped with bent cutting edges. They areattached to a roller which is set on a shaft (fig 4 -26).
(b) Spacers. The spacers are disk-shaped pieces of metal placed between each knife toact as dividers of the knives.
(c) gleaning combs, The cleaning combs are comb-shaped stainless steel teeth thatguide the meat between the knives (fig 4-26).
(4) Switch. An ON -OFP switch is located on the side of the meat tenderizer. There is alsoa safety switch located inside the tenderizer which automatically shuts off the tenderizerwhen the protective cover is raised.
(1) Locate the feeder slot, chute, switch, and tenderiser parts. Inspect the machine tomake sure it is properly assembled.
(2) Place a pan directly under the chute.
(3) Place the meat to be tenderised into the feeder slot, Do not force the meat into themachine. Place it into the machine slowly or as fast as the machine will take it.
(4) As the meat fallii from the chute grasp it in the hand and stack it In a pan. (For a moretender steak, tut n the meat a quarter turn and run it through the tenderiser a secondtime.)
c. Disassembly and cleaning,
(1) Disconnect the electric plug from the electrical receptacle.
(2) Raise the protective cover,
(3) Remove the tenderising parts by turning the bearing knobs to the left and lifting up and out.
(4) Take the tenderizing parts to the pot sink and scrub them thoroughly to remove all meatparticles. They should be run through the dishwashing machine after washing in the potsink.
(5) Prepare a detergent solution, dip a clean cloth in the solution, and wipe the tenderizerhousing clean.
(6) Rinse the tenderizer housing with a clean cloth and clean water. Wipe dry.
tl) Place all the tenderising parts on a drainboard to air dry.
d, Safety precautions.
(1) Do not place your hands into the feeder slot while the machine is operating.
(2) Be sure the machine switch is in the OFF position and the electric plug is disconnectedbefore disassembling or cleaning.
4-15, FOOD CUTTER AND VEGETABLE SLICER
a, Description. The food cutter and vegetable slicer is a combination vegetable preparationmachine. It is different in design and operation from the automatic vegetable cutter and slicer(fig 4-12); however, the resulting products are similar. Your dining facility may be equippedwith either or both of these food cutting machases.
(1) The food cutter and slicer will chop vegetables to a coarse or fine consistency, slicevegetables, chop or slice nuts, and make coarse or fine bread or cracker crumbs.
(2) The food cutter consists of a large revolving stainless steel bowl which rotates slowlyand a pair of curved knives made of cutlery stainless steel which are held on a shaftand revolve rapidly at over 3,000 revolutions per minute (fig 4-27).
(3) The cover is stainless steel and carefully fitted to the bowl. it can be raised to removefood from he howl or for cleaning.
(4) A safety switch works in conjunction with the cover, When the cover is raised, theSwitch shuts, off the electric current, stopping the machine, The machine will not3perate unless the cover is locked down,
(5) The vegetable slicer fits into the attachment hub located on the left side of the machine,The vegetable slicer grates, slices, juliennes, and cute french fries, according to thevarious attachments used.
4-43
"
Food cutter and vegetable slicer Food cutter bowl
: ."11.! . .OOOOO OS. O.
Vegetable slicer attachment Grating. shredding. and slicing plates
Pig 4-27. Food cutter and vegetable slicer.
b. Operation.
(1) Vegetable cutter.
(a) Make sure the machine is properly assembled and the safety cover is in place.
(b) Turn on the switch.
(c) As the bowl rotates, drop the vegetables to be chopped into the bowl. Do P11)11 putyour hands into the bowl. The rowing bowl will curry the food to the spim ,ng knives.
4-44
88
(d) The degree of fineness desired is determined hy the length of time you allow the foodto remain in the bowl. After the food is sufficiently chopped, turn off the electricswitch and disconnect the plug Gm the receptacle.
(e) When the bowl stops rotating. raise the safety cover and empty the bowl. Do NOTattempt to empty the cutting bowl while it ie rotating. The few seconds it lakes toturn off the machine and remove the food properly is worth less than the chance ofbeing your fingers to the spinning knives.
(2) Vegetable slicer.
(a) Slide the shaft of the slicer attachment (fig 4-27) into the attachment hub of themachine and lock it in place hy tightening the thumhscrew.
(b) Insert the slicer plate (fig 4-27) you want to use into the front of the hopper.
() /lunh the front of the hopper to the slicer body. and close the latch.
(d) Turn on the electric switch.
(c) Raise stomper plate and insert the item to he sliced into the hopper and feed it intothe knife blade using the stomper plate. Do not force the items into the blade.
c. Disassemhly and cleaning.
(1) Food chopper.
(a) Turn off the electric switch and disconnect the plug at the receptacle.
(b) Raise and remove the safety cover.
(c) Remove the knurled knob from the drive shaft.
(d) Slide off the curved knives being very careful to avoid cuts.
(e) Grasp the cutter bowl and turn it 04 turn counterclockwise, raise and remove it.
(2) Vegetahle slicer. The entire vegetahle slicer attachment can he removed from themachine by loosening the thumbscrew on the attachment hub and pulling the slicerattachment forward. Both the vegetable slicer parts and the food cutter bowl. knives,and cover can he washed at the pot sink and run through the mechanical diehwaahingIn-whine. The main body of the food cutter and vegetable slicer can be cleaned asfollows.
(a) Prepare a hot detergent solution.
(b) Scrub the (*mire machine with a stiff brush dipped into the detergent solution.
(c) Rinse the machine by dipping a clean wiping cloth into clear hot water and wipingaway all traces of detergent.
(d) Wipe the machine dry with a clean wiping cloth.
1. Safety_precatitions.
(1) lh No.r pertn:t water to get on the electric motor or connections.
(2) lie sure the machine ie off and the electric plug ie disconnected hefore cleantng themachine,
(3) Do not reach into the revolving bowl.
4-45
89
(4) De not attempt to cut frozen objects.
(5) be sure the bowl cover is locked down before turn4,4 on the electricity.
(6) He sure the machine is properly aasemSled before uae.
4 -16. MPCIIANICAI. CAN OPEN11}1 (fig 4-20
a. Description. The mechanical-type can opener is used to cut or open any can regardlessof the bead. It can be securely featened to a sturdy table conveniently located in the galley foreasy flow of work. Mechanical bench-type can openers will vary slightly in style and operationaccording to the manufacturer's deeign. They basically consist of:
(I) The base. which is an oblong solid piece of metal designed to extend over the edge ofthe table with an opening for a vertical shaft. The base has a ewivel clamp 'screw forclamping to a table temporarily and it has three holes for inserting acrewe to fastenthe base to a table permanently.
(2) The vertical ahaft is a metal column made to fit the opening in the base. The upperpart eonaists of the cutting parts and crank handle.
(3) The cutting parts conaiat of either a cutting wheel and ,traction wheel or a pointed.sharp blade and traction wheel.
(4) The crank handle is a solid piece of metal with a knob on the end for turning. It isswivel-mounted on the vertical ahaft.
1 Traction wheel2 Shaft3 Crank handle4 Cutting knife5 Base
Fig 4-38. Mechanical can openers.
4-46
Style B
b. Operation. Mechanical can openers are operated in the following manner:
(I) Clamp the can opener base securely to a work table and insert the vertical shaft into theopening in the base.
(2) Raise the vertical shaft 2 inches above the height of the can to be opened. On somemodels the vertical lever may be locked in this position to aid in opening a largequantity of cans.
(3) Set the can on the base close to the vertical shaft.
44) The can opening process will vary at this point according to the type of opener you use.
(a) Tyne A.
I. Lower the vertical shaft until the cutting parts engage the rim of the can.
a. Grasp the eccentric lever. turn it clockwise until it is resting on the opposite sideof the vertical shaft.
3. Grasp the crank handle by the knob and turn it clockwise until the lid of the can iscompletely cut out.
4. Return the eccentric lever to its original positio L raise the vertical shaft, ,-.c1remove the opened can from the base.
5. Lower the vertical aloft.
ib) Type B.
I. Set the can so that ita top rim rests firmly against the traction wheel.
2. Raise the crank handle to a vertical position and, with a quick downward motion.force the cutting knife through the top of the can.
2. lower the crank handle to a horisontsl position and turn the crank handle clockwiseuntil the lid of the can is completely cut out.
4. Lift the crank handle and raise the vertical shaft, releasing the can from the cut-ting knife.
5. Remove the opened can from the base and lower the vertical shaft down into the base.
c. Cleaning.
(I) Remove the vertical shaft from the can opener base.
(2) Remove the base from the table.
(3) Take the can opener and its base to the pot sink and scrub them thoroughly. makingsure you remove any metal shavings or food particles that may have collected aroundthe cutting knife, cutting wheel. or traction wheel. Rinse the can opener by holdingit under running hot water to allow the hot water to flush away any detergent or foodparticle', then allow it to air-dry.
d. Safety precautions.
(1) Make sure the can is braced firmly against the opener shaft or traction wheel beforedepressing the cutting edge into the can.
(2) Make sure the base of the opener is secured tightly to the table.
4-47
(3) Use care in rentuving the lids of opened vans to prevent cuts.
4 -17. SERVING LINE
The serving line is used to display foods and keep them hot or cold for short periods oftime. The two main components of a serving line consist of a steam table and a refrigeratedserving line. The steam tattle is used to maintain hot foods at the proper serving temperaturesduring the meal period (140° -150° Pl. The refrigerated serving line maintains cold foods attheir proper serving temperature. Remember. in chapter 2 we pointed out the HOT foodsare to be served HOT and COLD foods served COLD.
a. Steam table (fig 4-29). The steam table is used to keep foods hot while they are beingserved.
(1) Description. Tice steam table consists of:
(a) A stainless steel rectangular compartment that holds hot water. The top of it con-tains openings of specific sites to fit food inserts. The openings may be round,oblong, or a combination of both.
(b) The overflow pipe is a hollow metal tube that fits into the drain of the water com-partment.
(c) The steam table may be heated either by steam. gas. or electricity. Tice steam-heatedsystem consists of hollow metal coils placed in the bottom of the compartment. Thegas-heated system may have burners located under the water compartment. Theelectric-heated system is heated by electric elements located under or inside thewater comparment.
3-0C:=,INN
11011011
tr.
I Steam inlet valve3 Overflow pipe3 Water faucet4 Steam trap
5 Water drainSteam coil
? Water pipe0 Insert opening
Pig 4-39. Steam operated serving line.
4-46
92
(21
Locate the drain inside the water compartment and fit the overflow pipe into it.
(b) Turn on the water faucet and fill the water compartment full enough to cover 1 inchof the bottom of the steam line inserts.
() Turn on the heating unit and adjust the control to maintain the proper temperature.
(d) Place the food inserts into the compartments.
1. Pill the inserts to only 314 capacity.
2. Hold the Omer' firmly with both hands using a hotpad if necessary.
3. Lower the insert gently into the compartment.
4. Do not place foods into the steam table earlier than 15 minutes before serving.Always keep the food covered before serving and during any extended breaks inserving.
Disamtemblz and eltaragt
GI/ Turn off the heating unit.
lid Remove the food inserts, using a hotpad to prevent burning your hands.
lc) Drain the water compartment hy removing the overflow pipe.
(d) Prepare a detergent solution.
let Using a robber spatula or a similar device, scrape off any food that may have spilledon the steam line. Ilse care not to damage any heating elements or scratch thestainless steel surface.
(f) Scrub the interior of the water compartment thoroughly with a stiff brush and thedetergent solution, particularly around and under the heating colts and the underside ofthe tnp surface of the water compartment.
(g) Clean the exterior by wiping with a cloth saturated with the detergent solution.
Oil Rinse the interior and exterior hy wiping with a clean cloth and clear water. removingall traces of detergent, then wipe dry.
441 Safety precautions.
tat inspect all the joints, connections. and heating units for leaks before each use.
(hi [hi not turn on the heating unit before the compartment is partly filled with water.
(1 Place the food inserts gently into the compartment; never drop them.
Neep the area around the steam table clean and dry to prevent falls.
Aluays use an overflow pipe to prevent water from overflowing the steam table.t'Ve UM' a dritin pipe.
ip. Hitt' iitt. tale(' serving line.
ihtta pilot. The refrigerated serving ib normally used for serving fresh fruits.mires, and fresh salads which nuts, be 1:.:p1 during the serving period. Thedesign of the refrigerated serving line will vary according to its location and the typeinstalled. Figure 4-30 shows an enclosed type serving itne which contains a refrigerateddisplay and serving ease with a refrigerated storage area below. Figure 4-30 shows onemethod of chilling salads on an open serving line.
4.49
93
...Mull
"lb. AO 4 .-
AI, *tie--1-W, 1Eng* lir. X4
.1.._ "b1a ' . --r-,-. i...., -.IL
'Inclosed type refrigeratedserving line.
Open type refrigerated serving lineusing crushed ice.
Pig 4-30. Refrigerated serving lines.
(2) ()aeration. The refrigerated serving line contains insulation and a sealed-in coolingelement. Place the food to be served in the refrigerated serving line into either foodinserts or individual serving bowls and place them on the display shelves. This particularpart of the serving line is refrigerated; therefore, it must contain a thermometer andyou must maintain a temperature chart to record the temperature inside the display com-partment and the lower storage compartment.
(3) DisassemblY and cleaning.
(a) Remove the food and place it in a refrigerator immediately.
(b) Remove all the shelving and take it to the pot sink for washing.
(c) Prepare a cleaning solution of baking soda or water and vinegar.
(d) r i; a wiping cloth into the cleaning solution and wipe the inside and outside of theSe ing line.
(e) Wipi dry with a clean wiping cloth and replace the clean shelves.
4-50
(4) Safety precautions.
(a) Be sure the refrigerated serving line is connected to an electrical outlet.
(b) Maintain the proper temperature at all times.
4-114 MILK MILK-DISPENSING MACIIINE
a. Descri Don. The bulk milk-dispensing machine (fig 4-31 end 4-32) is designed to dispensewhole, resh milk' in a sanitary manner at a controlled temperature. The machine is manufacturedin three sizes: 1-, 2 -. or 3-container sizes. The milk-dispensing mechine consists of:
(1) A boxlike body containing e shelf to Separate the upper and lower parts of the machine.The upper part contains the milk cartons.
(2) The refrigeretion system which is located in the rear of the unit.
(3) A door which is formed to fit the body front and insulated to retain the cool temperaturein the cabinet.
(4) A temperature gage located on the outside of the door, indicating the inside temperature.A temperature control knob is located on the side of the cabinet.
(5) The dispensing knob which is a weighted arm located at the front of the cabinet. Itreleases the flow of milk when it is raised.
1 flody2 Stand3 Legs
2
A
1 Latch2 Milk can (or carton)3 Temperature control4 Door
i) Check the machine to be sure the refrigeration unit is on and the correct temperaturehas been reached. The correct temperature to maintain inside the bulk milk dispenseris within the range of 3H° to 44° F.
(2) Place the milk cans or cartons into the machine.
(3) Insert the dispenser tube through the lift valve and seat the valve into the plastic well.
(4) Cnt the ruhher dispensing tube. The single-service tubes (other than precut tubes) mugsbe cut with a clean cutting instrument at a point 114 inch below the visible lower ter»minetion of the dispensing mechanism. Some chief food service attendants keep aparing knife in a bowl of water near the bulk milk dispenser for the purpose of cuttingthe dispensing tube; others keep a paring knife in a container of disinfectant near themilk dispensing machine. Both these practices are unsanitary and should be avoided.When it becomes necessary to replace a bulk milk carton or milk can, go to the knifestorage drawer and select a clean, aglitter knife for the job. When you finish re-placing the milk carton and cutting the dispensing tube, wash the knife, dry it, andreturn it to the storage area.
c. Disassembly and cleaning.
(1) Remove the electric plug from the receptacle.
(2) Remove the, milk containers from the dispensers. being careful to prevent spillage.
(3) Prepare a cleaning solution of baking soda and warm water.
(4) Disassemble and clean the lift valves daily. To remove the lift valve, swing the valveupward and slide the pine free of the recesses in the plastic-well valve. Push theplastic-well valve upward to remove it. Wash the plastic'weU valve and the lift valvein detergent water and run them through the dishwashing machine to sanitise them.
(5) Clean the interior and exterior of the machine by wiping with a cloth wet with the sodasolution and then wiping dry with a clean dry cloth.
(6) The milk-dispensing machine should be completely washed at least once daily. Spillageshould be wiped up as it occurs. Prost should not be allowed to accumulate on the bulkmilk dispenser.
d. Safety precautions.
(1) Be sure the dispenser is connected to the electrical outlet when' in operation.
(2) Use care in replacing milk cartons to avoid dropping them.
(3) Check the temperature. gage frequently to be sure the inside temperature is between 30°and 44° F.
(4) Use care in cutting the dispense'. tubes to avoi. rutting your fingers.
(5) Cut the tubes 114 inch below the lower edge of the dispensing mechanism to eliminatecontamination.
4-19. POP-UP TOASTER
a, Description. The automatic pop-up toaster (fit; 4-33) is used on or near the main servingline. It consists of
(1) A heavy chrome frame with openings in the top for Inserting bread.
4 -52
(2) Heating elements in each slot.
(3) A thermostat for controlling the typeof toast desired.
(4) A toaster central lever which lowersthe bread to the bottom of the toasterslot and automatically sets the limingand heating mechanism.
(5) The emergency toaster control buttonis located in the lower right-handcorner of the toaster above the thermo-stat. A slight push upwards will re-lease the toaster control lever, bring-ing it upwards, popping the tout upahead of schedule, and shutting offthe heating and timing mechanism.
(I) Plug he electric cord into the wall receptacle and set the thermostats for the type oftout desired.
(2) Place one slice of bread in each slot, bottom side down.
(3) Depress the toaster control lever to lower the bread into the touter and start the heat-ing elements.
(4) Remove the toast when it is done. The automatic timing and heating device will causethe +oast to pop up when it is done.
c. Disassembly and cleaning.
(I) Disconnect the electric plug from the wall receptacle.
(2) Prepare a detergent solution.
(3) Remove the crumb tray from the bottom of the toaster and empty the crumbs into a gar-bage receptacle. Wash the crumb tray in the detergent solution, rinse, and wipe drywith a clean wiping cloth.
(4) Using a narrow brush, remove the crumbs from the interior of the toaster slow. Usecare to avoid injuring the elements.
(5) Dampen a cloth in the detergent water and wipe the exterior of the touter. Use carenot to get water into the toaster dote.
(6) Dry the touter thoroughly and replace the crumb tray.
d. Safety precautions.
(1) Keep your hands dry when eperating the pop -up toaster.
(2) Do not insert metal objects into the slots to remove jammed bread.
4-20. itoTARY TOASTER (fig 4-34)
a. Description. The rotary toaster consists of
(1) A cabitset containg either an electrical heating element or gas burners.
4-5'J
97
(2) The thermostats for controlling theheat produced.
(3) The conveyor, a framework with a chainattached to a sprocket, used to holdthe baskets to transport bread throughthe cabinet from the feeding point tothe toast pan.
(4) The tast slide. a sheet of metal thatacts as a slide for the toast from theend of the conveyor to the toast pan.
(5) The handwheel, which is used to manual-ly advance the conveyor.
b. Operadog.
(1) Set the thermostat to the desired heat.
(2) Turn the motor switch to the ON position.The conveyor will automatLakIly start.
(3) Place the bread on the baskets. Theconveyor will carry the bread past theheating unit. to the toast slide, andthe bread will drop into the toast tray.if a slice of bread should jam or stickto the toaster dwing the toasting proc-ess, use the I indwheel to rotate theconveyor until the slice is freed.
(4) When the toasting process is completed,turn the motor switch and the thermo-stat to the OPP position. Remove theelectric plug from the electric recep-tacle. In the case of a gas-operatedtoaster. turn off the gas cock.
1 Thermostat2 Motor switch.3 Toast slide4 Toast pan
Toast basket6 Basket locking pin
Handwheel (not shown)
Pig 4-34. Electric rotary toaster.
c. DisassemblY and cleaning.
(1) Locate the toast pan and toast slide.
(2) Grasp the toast pan, lift it up and out of the bottom of the toaster.
(3) Remove the toast slide by lifting it up and away from the conveyor. Lift it out.
(4) Remove the baskets by grarping them firmly with one hand and pulling sideways to releasethe basket from the locking pin on the conveyor chain.
(5) Make a detergent solution and, using a wiping cloth, wash the sides, back, and bottom ofthe toaster area as far as accessible. Keep water off the conveyor chain.
(6) Dampen a second wiping cloth in clear water, wring dry. and wipe the interior of thetoaster to remove all traces of detergent.
(7) The toast pan, toast slide, and baskets may be washed at the pot sink and sanitised inthe dishwashing machine, air-dried. and replaced in the toaster.
4-54
9.
d. Safety precautions.
(1) Keep your hands dry when operating the toaster.
(2) Shut off the source of heat and disconnect the wall plug when not in use.
(3) Keep your hands clear of the heating units and use care when placing bread on the con-veyor.
4021. VERTICAL CUTTER/MIXER (fig 4 -35)
a. Description. The vertical cutter/mixer is designed to cut and mix large quantities offoods simultaneously in a matter of seconds and still retain a high-quality product. The verticalcutter/mixer consists oft
(I) The stainless steel bowl which pivots 904) for unloading.
(2) The bowl cover is made of cast aluminum. When the cover is closed. it becomes part ofthe cutter-mixer bowl. It is counterbalanced for easier operation and contains a removableinspection cover for checking the progress of the operation without opening the lid itself.A mechanical safety interlock prevents opening the bowl cover to its raised positionwhen the cutter/mixer motor is still in motion.
(3) The mixing baffle is manually operated. It is a piece of cast aluminum designed to movethe products being cut/mixed into the cutter knives. The mixing baffle is removable.
(4) A bowl-positioning lever or locking handle is provided for holding the bowl in any tippedposition desired. It also serves as a brake when you tilt the bowl while filling tt with aheavy load.
(5) The knives are made of cutlery stainlesssteel, scimitar-shaped, and designed tomake a clean cut. The knives are mounteddirectly on the motor shaft that extendsthrough the bottom of the bowl. They ro-tate at a high speed and at a fixed anglethat cause the product to be pulled downthrough the central position of the bowl,slicing it in the process. The productis then returned up the sides of the bowlby centrifugal force. A whirlpool actionis created inside the bowl. which keepsthe entire load in motion, The hand-operated mixing baffle (fig 4-36) supple-ments this action by turning the productover in a rolling motion, moving the prod-uct into the knives.
rig 4-36. Inspection cover (inside view),showing the hand-operated mixing baffle.
(6) The kneadimix shaft Rig 4-37) is designed of I-piece cant aluminum. It is used forprocessing yeast doughs and mixing products that require no cutting action such ascakes, icings, and liquid mixtures.
Knead /mix shaft
Wing nut
Scimitar-shaped knife blade
Fig 4-37. Knead/mix shaft, wing nut, and a scimitar-shaped knife blade.
(7) A wing nut (for the knife shaft) (fig 4-37) screws onto the lower portion of the standardknife shaft in place of the regular locking nut. The wittso act as wipers on the bottom ofthe bowl and eliminate product buildup on the bowl bottom. Occasionally oily products(nuts, cheeses, and fats) have a tendency to heat up during processing and stick to thebottom of the bowl. If this occurs in processing a product, a wing nut should be used to
4-.6(1
prevent damage to the knives and also to improve the cutting and mixing action of theproduct.
b. Operation. Before operating the vertical cutter/mixer, make sure the knives are correctlymounted on the knife shaft, To raise or lower the knives on the shaft, y,u must first place theknife shaft .*it the stud located on the bottom of the frame (13. fig4-35). Next remove the basenut gig 4-38) from the knife shaft with the open-end wrench. Then remove the knives, slantrings, and spacers. To lower the knives, place the large flat spacer (No. 4, fig 4-38) on theshaft first; to raise the knives, put the large flat spacer on last. Be sure the numbered slantrings (Nos. 1, 2, 3, fig 4-38) run down toward the bottom of the shaft, No, 1 on top, No. 2next, and No. 3 on the bottom. You must. also be sure the bowl is raised to the vertical position,the bowl locking pin is locked in the horizontal locking hole, and the bowl look handle istightened. This will prevent the bowl from tipping.
1. 2, and 3 Slant rings4 a Large epacer
Removing base nut (1), withopen-end wrench (2).
Fig 4-38. Vertical cutter/mixer knife.
(1) To operate the machine you place the ingedients to be cut/mixed into the bowl. In mostcases all the ingredients are placed into the bowl at one time; however, there are excep-tions and the following methods are used for adding ingredients.
(a) For finely cut products from large or bulky items such as loaves of bread or large,chunks of meat, you should:
1. Limit the length of the product because it must be free to drop into the cutting blades.
2. Run the machine briefly t. break down lerge chunks, then add the balance of the load.
3. Remove the baffle when adding large chunks of frozen foods.
(b) When preparing baking items, always add the shortening last. This prevents theshortening from smearing the bottom of the bowl. Dissolve sugar in liquid beforeadding other ingredients.
(c) Cut vegetables in water. Fill the bowl about 112 full of cold water, add the vegetables,and cut them.
(d) Do not exceed 80% of the bowl capacity when mixing liquid products such as saladdreaeing, ice-cream mix. or reconstituting dry milk.
(2) To unload the machine, you MUST make sure the motor has stopped and the blades havestopped turning. Then you may open the bowl cover,
(a) Remove the knife accessory Wore emptying the bowl. When using a noncutting acces-sory such as the knead/mix shaft, you do not have to remove it.
th) Scrape the bowl cover if it le required before tipping the bowl,
4-57
101
(c) Remove the bowl locking pin and slightly loosen the bowl lock handle (which can beused as a brake should the bowl tend to tip too easily). The bowl may be locked invarious positions with this lock handle. Cautiously tip the bowl by grasping the coverknob (7, fig 4-33). Pull the bowl toward ynu and empty the contents into a container.
c. Cleanineprocedures.
(1) Between operations.
(a) Fill the bowl 1/3 full of warm water.
(b) Add a small amount of detergent.
(c) Mose the bowl cover and the inspection cover.
(d) Start the machine on low speed, then switch to high speed.
(e) Turn the baffle counterclockwise.
(f) Operate the machine for 10 seconds.
(g) Turn the motor off. WAIT FOR THE KNIVES TO STOP 'TURNING. then open the cover.
(h) Remove the knife accessory and disassemble and clean it separately.
(0 Remove the baffle and bowl cover gasket and clean them separately.
(j) Drain the water from the bowl, rinse with clear water, and wipe it dry.
(2) Daily cleaning.
(a) Remove the knives, baffle, and bowl cover gasket and wash them separately.
(b) Place 1 gallon of detergent water into the bowl.
(c) Using a long-handled bowl brush, liberally brush the inside of the bowl and the under-side of the cover. Next brush the outside of the bowl and bowl cove:.
(d) Rinse the entire inside and outside of the machine with clear water and wipe dry witha clean cloth.
d. Safety precautions.
(1) Make sure thr knife accessory is properly assembled before operating the machine.
(2) Make sure the bowl cover is closed and latched before turning the machine on.
(3) Lock the bowl in a vertical position before turning on the machine.
(4) Be sure the knives have stopped turning before opening the machine.
(5) Remove the knife accessory before, mptying the bowl.
(6) Do not exceed the manufacturer's recommended capacities when filling the verticalcutter/mixer.
4-56
1 0 .4
4 -22. SUMMARY
The food service equipment you will bs using in the Marine Corps dining facilities isexactly the same as that which is used in many civilian restaurants. The equipment variesin style and design; however, the operation, cleaning, and safety precautions remainsimiliar no matter who makes the item. Food service equipment is that equipment whichis large and too bulky to carry about the galley easily. You should keep in mind that amajority of the equipment you will be using is electrically operated. This does not meanit is automatic. Whenever you are operating any piece of equipment, whether it is electricor manually operated, you must use cars, be observant, and practice the safety rules thatapply.
Section U. FOOD SERVICE UTENSILS
4-23. INTwoucTION
Food service utensils are the handtoole used in a dining facility with the exceptionof the platform scale. The food service utensils are normally cleaned In the pot sink andshould be sent through the dishwashing machine for sanitizing.
4-24. SCALES
The best way to determine the exact amount of an ingredient is to weigh the item rather thanto measure it since the weighing process is much more accurate than the measuring process. Thereare many types and styles of scales used in food preparation, but you should be familiar with thethree basic types: platform scale, even-balance scale, and portion scale.
a. Platform scale (fig 4-30. The platform scale is used to weigh bulky subsistence items.It is normally kept near the storeroom or unloading areas for the purpose of weighing bulk itemsas they are received. The elatform scale is mounted on four metal wheels for mobility. Thebalancing beam is graduated into 1/2-lb subdivisions up to 100 lb. It has a counterbalance with aneye for attaching a hook and a plate for placing compensating weights on the beam. The additionalcounterweights come in 100-, 290-, and 400-lb sizes and can be used singly or in combinations.
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rig 4-39. Platform scale.
4-60
103
b. Even balance scale.
(1) Description. The even-balance scale consists of a metal base with a center post con-structed to balance a graduated beam. The beam is graduated into 114 oz subdivisions,reading up to 1 lb. This beam has a round platter attached to one end and a metal scoopon the other. Each end has a metal cup c.'.ntaining mid' metal pellets for balancing thescale beam. Each scale has counterweights of 1-1b, 2 -lb, and 4-lb capacities.
(2) Operation. rice the scale with the graduated beam and counterweight towards you.With the scoop on the scale and platter empty, place the counterweight on zero on thehar. The bar should be evenly balanced now. If not, unscrew the platter and eitheradd or remove the metal pellets from one cup to the other until an even balance is obtained.To determine the weight of an item, place the item to be weighed in the scoop on the leftplatter and put the counterweights on the right platter. Move the sliding counterweightuntil the balancing beam is balanced. You can reverse this procedure by placing therequired number of counterweights on the right platter and placing the item to be weighedgradually into the scoop on the left until an even-balance is reached.
Fig 4-40. Even-balance scale.
c. Portion scale (fig 4-41). The portion scale is used to weigh portions of food for exactindividual servings. An example of this would be when slicing beef servings at the serving lineand you want everyone to receive the eamesize portion. A portion scale used here to weighevery 8th or 10th portion served would be a good control check. A portion scale can be used inmany situations in the dining facility to maintain portion control. The portion scale has a largesquare platform on top for placing the item to be weighed. The dial is graduated from 1/4 ounceto 32 ounces. The weight is indicated by a rotating arrow pointing to the weight of the item on theplatform.
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Pig 4-41. Portion scale.
4-80
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4-26. MEASURING DEVICES
The Armed Forces Recipe Service. MCO P10110,1213 contains recipes that have a Weightscolumn and a Measures column so that the ingredients may be weighed whenever possible. Thereare, however, times when weighing is impractical and the measuring devices must be used, Thevarious measuring devices are:
a, Measuring spoons. The measuring-spoon set (fig 4-43) contains tour spoons consistingof a 114- teaspoon. 1/2-teaspoon, 1-teaspoon. and 1 tablespoon measure. When using the mea-suring spoons for measuring dry ingredients. you should remember that measures are alwaysmade with a level spoonful, not a heaping spoonful (fig 4-43).
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b. Measuring cups. The measuring cups you will be using come in various sizes. Onemeasuring-cup set contains 1/4-cup. 1/3-cup, 1/2-cup. and 1-cup measures: larger sets containi -pint. 1-quart. 1/2-gallon. and a 1-gallon measure. These measuring-cup sets are usuallymade of metal. The larger ones have a lip for easier miring and are graduated to indicate whetherthey are 1/4, 1/2, 3/4, or completely full. When using the measuring sets to measure dryingredients such as flour, you must first sift the flour, then spoon it lightly into the cup andlevel it off with a knife (fig 444). When measuring a moist item such as shortening or brownsugar, you must pack it into the measuring device firmly to avoid leaving air spaces whichresult in an inaccurate measure (fig 4-45),
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rig 4-45. Measuring moist Ingredients.
4-62
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4-26. WIRE WHIPS
Wire whips (fig 4-46) are used for whipping light gravies, sauces, and eggs. They areused to blend dry ingredients with liquid ingredients to make a smooth paste. Two types of wirewhips that you will encounter are the French whip, which is made of heavy wire, and the pianoEta which is made of a lighter wire. Their use depends on the consistency of the item beingwhipped.
4-27. ROASTING PANS
Routing pans (fig 4-46) are rectangular aluminum pans with high sides. They are used forbeef, pork, and poultry. They can be used either with or without a cover.
Pig 4-46. Using a wire whip to blend dry and moist ingredientsin a roasting pan.
4-28. STOCK POTS
A stock pot is a large round pot with high sides (fig 4-47). It is made of aluminum and hadtwo lifting handles. Stock pots are used for boiling and simmering foods. They vary in sizefrom 20- to 60-qt capacity.
4-29. SIIMIIT PANS
Fig 4-47. Stock pots, 60-, 40-, and 20-qt.
A sheet pan is a rectangular pan used for baking cakes, cookies, pastries, and some typesof meats gig 4-48). They come in various sizes. The size you will most oriel use is 16 incheswide and 24 inches long.
9-63
107
Pig 4-48. Arranging bacon in a sheet pan.
4-30. SAUCE PANS
A sauce pan (fig 4-49) is used for cooking small quantities of food on top of the range. Itcomes in various sizes ranging from 1 1/2-qt to 8 1/2-qt capacity. The sauce pan has a longhandle with a hole in the end for hanging it on the pot rark when not in use.
Fig 4-49. Sauce pan with lid.
4-31. COLANDER AND CHINA CAP
The colander is a stainless-steel or aluminum bowl-shaped strainer (fig 4-50), It I. per-forated so that liquids run off. It is used for straining foods and rinsing paste products. TheChina cap is a pointed strainer shaped like a Chinese hat. It has a hook on one side and a longhandle on the other so it can cross the top of large pots (fig 4-50). It is used to strain soups,gravies. and sauces and to rinse macaroni (4-50) and spaghetti.
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4-32. SERVING UTENSILS
1.
Rinsing macaroni in a China cap
Fig 4-50. Colander and China cap.
The items we classify as serving utensils are those Items which we use mainly to servethe food on the chow line, but they can also be used for food preparation.
a. Ladles. Ladles vary in sizes from I oz to 32 oz (fig 4.,51). They are used to serveliquid and solid foodst therefore, some ladles are perforated to allow liqi.Ids to drain off. Youshould use the correct-size ladle for the job you are doing. It doesn't make good sense to usean 8-oz ladle to serve a person 2 oz of gravy on his potatoes.
rig 4-51. tidies.
4-65
109
b. Serving spoons. Serving spoons may be solid, slotted, or perforated depending on theirits.!. A solid spoon is used to serve items with their liquids: a slotted spoon, to serve largevegetables without their liquids (b. .led potatoes, cabbage); and a perforated spoon, to servesmall vegetables without their liquid (diced carrots, peas, corn).
e, l'ook's fork. The cook's fork (fig 4 -52' is a 2- pronged fork used to lift. turn. or move largeor small p etfood in P sanitary and practical manner.
Fig 4-52. Cook's fork.
d. Ice-cream scoops. The ice-cream scoop is used to ladle or remove ice cream from acontainer in even port ens. The ice -cream scoop has a metal device which cuts the ice creamfree of the scoop when a lever is depressed. Ice-cream scoops come in various sizes which areindicated by a number stamped on the bowl of the scoop. The number on the bowl indicates howmany scoopfuls are required to make 1 quart. The ice-cream scoop is a valuable tool to use forportion control. It can be used for portioning meatballs, croquettes. potatoes. and some salads,as well as ice ceeam.
e. Food tongs (fig 4-53). rood tongs are U-shaped. spring-type, metal, serving utensils.They are used to pick up, turn, and serve various foods during the cooking process and on theserving line.
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Fig 4-53. Food tong..
f. Pie and cake serve, (fig 4-54). The pie and cake server is used to serve pies. cakes. andother pastries. It can also be used to serve other food items.
41.Fig 4-54. Pie and cake server.
g. Spatula. Spatulas (fig 4-55) vary in site and shape depending on the job they are designedto perform, They are used for mixing, scraping, serving, and spreading,
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Fig 4.55. Flat and offset spatula.
h. Skimmer. The skimmer is a perforated, flat stainless steel disk with a long handle. It isused to skim grease or food particles from gravies, soups. and stocks.
4.33. KNIVES
Probably the most used and misused tools you will encounter in the dining facility are the knivesused in the galley for food preparation. Knives are tools, not toys. They are used for Cutting foodand should not used as screwdrivers, box openers, coffee can openers. band cutters, or weapons.Each knife has a specific use and was designed to do a specific job.
a, Storage of knives. Knives should be stored in a cabinet or drawer that has slotted woodenstrips to separate each knife to prevent damaging the blades. Each cooks' watch should have itsown knife cabinet or !onife drawer.
b. Washi . Knives should be hand-washed in hot detergent water. rinsed. and dried with a cleancloth. not allow wooden-handled knives to soak in the wash or rinse sink. The water will amusethe wooden handle to swell and, when it dries, the handle will not shrink back to Its original shape.It will thus become loose and food particles are liable to collect in the splits and cracks around theknife's rivets and tang. causing a possible sanitation hazard. Knives left in a sink of water are amafr.r cause of serious cute on the hands of an unknowing cook reaching into the water.
c. Description and uses of various knives. The following is a list of some of the knives you willbe using:
(1) Butcher knife (fig 4-56). The butcher knife is a heavy-bladed knife, used to cut large pieces. i racl steaks. The scimitar-type steak knife is a butcher knife with a curved blade.
Fig 4-56. Butcher knife (scimitar type).
4 -07
111
(2) Boning knife (fig 4-67). The boningknife blade is approximately 8 inches long,narrow, either stiff or flyable.straight or curvea, and is used forremoving bones from meat or poultry. Curved boning knife
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Fig 4-67. Boning knives.
(3) Roast slicer. The roast slicer is a long, narrow, flexible-bladed knife used to slicethin slices of meat from cooked roast beef and ham or to slice meat from the breast ofa turkey (fig 4 -58).
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Fig 4-58. Using a roast slicing knife to carve turkey.
(4) Paring knife (fig 4-59). The paring knife is ashort-bladed knife used to pare fruits andvegetables and to remove the eyes from potatoes.
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Fig 4-59. Paring knife.
(5) French knife (fig 4-00). The French knife isprobably the most commonly used knife in thedining facility. It is also called the "cook's knife"or the "all-purpose knife." The blade is verywide near the handle and tapers to a point. TheFrench knife is used for cutting, slicing, andchopping.
Fig 4-00. French knife.
d. Sharpening knives. When a knife be-comes dull, it should- be sharpened on awater stone or carborundum oilstone. Neversharpen a knife on a power- or hand-drivendry stone because this will remove thetemper from the cutting edge. Figure 4-61shows a 3-sided sharpening stone and a steel.Figure 4-62 shows the proper method ofsharpening a knife; anchor the stone byplacing it on a piece of wet cloth; sharpenthe knife on the rough side of the stonefirst. then on the smoother side; when theknife has enough edge, thoroughly clean theblade and handle.
1. Plare heel of knife at upper end of atone,
Fig 4-61. 3-sided sharpening stone anda steel.
2. Draw full blade (from heel to toe) acrossfull length of stone.
Fig 4-62. Sharpening a knife.
4-69
1.13
3. Turn knife over and repeat procedurestarting with heel at oppoeite end ofstone,
Fig 4-82. Sharpening a knife -- continued.
e. Steelins a knife. After the knife hasbeen sharpened on a stone, the blade must beturned so that the edge will be in perfectcondition. Steeling does not sharpen k knife.The steel is magnetized and picks u. smallparticles and burrs on the edge of the knife.A few strokes of the knife on the steel areusually enough to true the edge of the knife.Figure 4-83 shows the proper method of hold7ing the knife and steel.
Fig 4-83. Proper method of holding thesteel and knife for steeling.
To steel the knife (figs 4-84 and 4-85), place the heel of the knife against the near side of thetip of the steel. With a quick, swinging motion, bring the edge of the knife along the steel fromthe heel to the tip approximately 3/4 the length of the steel. Repeat this procedure with theother edge of the blade, this time with the heel of the blade against the faar side of the tip ofthe steel. Alternate from side to side about six strokes on each side.
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When steeling a knife, you only use 3/4 the length of the steel. This is a srfety precaution toprevent a serious cut on th' hand. It will also prevent hitting the handguard, which causes nickson the knife edge,
Safety precautions to observe when handling or sharpening knives,
(I) Keep the handles of the knives clean and dry. Greasy or wet handles can envie veryserious accidents.
(2) Grip the knife firmly.
(3) Use only sharp knives. A sharp knife results in accurate and rapidly finished workwith minimum effort. A dull knife usually results in poor uniformity and appearanceof the food and in wasted time, The extra force required to cut with a dull knife causesslipping and results in cuts.
(4) Pick rp knives by the handles, not the blades.
(5) Finally. use the knife designed for a particular job,
4-34. VEGETABLE PEELER
The hand vegetable peeler (fig 4.66) consists of a blade shaped in the form of a flat loopwith the inside edges sharpened. The blade is attached to the handle by a pin so that it canswivel from side to side in order that it may cut in two directions. The rounded point can beused to remove the eyes from potatoes.
Fig 4-66, vegetable peeler.
4-35. PASTRY WHEEL (PIZZA KNIFE)
The pastry Wheel (fig 4147) is a circular knife mounted on a handle. It is used to cutpizza and other pastries.
Fig 4-67. Pastry wheel.
4-72
116
4-36, Tit ERMOM ETERS
Thermometers take much of the guesswork out of cooking. The four types of thermometersthat you will be using are
a. Oven thermometer. Even though the range or oven is equipped with thermostats, you shouldstill use an oven thermometer to insure an accurate temperature reading.
ix Deep -fat thermometer. The deep-fat-frying thermometer is used to determine when thegrease in the fryer has reached the proper cooking temperature.
c. Refrigerator thermometer. The refrigerator thermometer is used to indicate the temperaturesinside the walk-in and reach-in refrigerators.
d. Meat thermometer. The use of a meat thermometer (fig 1-66) is tht most dependablemethod of determining when a roast or turkey has reached the desired degree of doneness. Duringcooking, meat becomes hot on the outside first and gradually heats up to the center. When the centerof the meat reaches a certain temperature. the meat has reached a certain degree of doneness.Most meat thermometers are marked to show the internal temperatures at which a turkey, lamb.fresh pork. or veal roast will be well done and the temperature at which a beef roast will berare, medium, or well done. The thermometer should be inserted in the thickest part of aroast or in the thigh of a turkey. The bulb of the thermometer shod be kept away from fatpockets and bone. Bone is a poor conductor of heat, and a false reading can result if the bulbis resting against a bone. A layer of fat around the bulb of the thermometer will act as aninsulator and will also cause an incorrect reading to be given.
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Pig 4-68. Thermometers.
4-37. CUTTING BOARD
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Me cutting hoard is used to cut or chop foods with a knife. Its purpose is to protect theworkttild anti the knife from being damaged while in use. Rubber cutting boards are re-commended for OS in dining facilities. When using the cutting board, be sure to set iton a Solid Ptirraee. The cutting board must be throughly scrubbed and sanitised after eachline to prevent bacteria from being transmitted from the board to the food being prepared.
4 -73
117
4-38. GENERAL SA FETY PRECAUTIONS
In many of the preceding paragraphs, safety precautions for the various food serviceequipment and utensils were stressed. It is your responsibility to learn how to perform yourassigned tasks in a safe manner. The correct way to do a job is to do it the safe way. Cute,burns. and falls are usually caused by someone being careless or engaging in horseplay whileoperating a dangerous piece of equipment. if you are not certain about the correct way to doa job. ask your chief cook or whoever is placed in charge of your particular assignment how todo it. The following general safety precautions should be practiced when working in the diningfacility.
o. Lifts, When carrying out lifting operations. observe these rules:
(I) Keep your back straight, bend your knees, and let your leg muscles do the work.
(21 Ask for help when lifting or carrying heavy or bulky objects.
(31 Never attempt to lift anything when you are in an awkward position.
b. Climbing. Always use a ladder when climbing. Makeshift ladders should not be used. Lad-ders should be equipped with safety feet.
c. Running. Running in the dining facility is prohibited except in an emergency.
d. Safety and operating instructions. The safety and operating instructions for each piece ofequipment must be mounted either directly on the equipment or directly adjacent to it so thatthey are readily visible to the equipment operator.
e. Electrical equipment. Disconnect electrical equipment before cleaning it.
f. Stacking. Do not stack cases of food so high that they are liable to fall. Do not place itemson shelves or bins in such a manner that they protrude into the aisles.
g. Checkinit before locking refrigerators. You must determine by a visual check that every-one is out of the walk-in refrigerators, freezers. and storerooms before locking them.
The above list is only a small portion of the safety rules that apply in our dining facilities.Safety is everyone's job. Accidents are caused; they just do not happen without reason. You musttell others when you see a potential hazard; or, if you see someone failing to observe safe prac-tices, you must remind him of the danger of disregarding safety precautions. Remember that thevictim of carelessness is usually someone other than the cause of the carelessness.
4-39. SUMMARY
Food service utensils are also varied in site. shape. and design according to the manufacturer,but the operation, cleaning, and safety rules still apply. Food service utensils are those itemswhich are easily carried about the galley as you work. Many good cooks have their own set of kniveswhich they care for and never allow others to use. You do not have to purchase your "tools of thetrade"; however, you should treat your equipment and utensils as if you owned them. Take care ofthem. Use the tool which was designed to do a particular job for that job alone. Store them properly,Never throw knives in a drawer; you should have a cabinet or a slotted rack for knife storage. Aboveall, use common sense when working in the dining facility. Horseplay has no place here. There aretoo many ways you or someone else can be injured through this dangerous behavior.
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UNITED STATES MARINE CORPSMARDI. COMP, DDITITUTD. MARINE SARRACKS
10X 17711WADDINGTON. D.C. 1000
FOOD SERVICE FUNDAMENTALS
) Course Introduction
FOOD SERVICE FUNDAMENTALS has been designed to provide you with a generalbackground in the basic aspects of the food-service program in the Marine Corps.Although the actual skills must be gained by field experience, the course will instructyou in the fundamentals of sanitation and personal hygiene, food borne Maeda. food serviceequipment. utensils. and safety precautions necessary for you to acquire the skillsneeded for the performance of your duties as a Marine cook.
LessonNumber
StudyHours
1 2
2 2
3 3
4 4
5 32
ORDER O. STUDIES
ReserveRetirementCredits Subject Matter,
0 Introduction to the Food Service Program1 Food-borne Illness1 Sanitation1 Food Service Equipment1 Food Service Utensils1 FINAL EXAMINATION-rr 5
EXAMINATIONS
MATERIALS:
RETURN OFMATERIALS:
4
i
Supervised final examination without text books. lessons, or notes;time limit. 2 hours.
MCI 33.4j, Food Service Fundamentals.
Lesson sheets and answer sheets.
Students who r. Jeceentulty complete this course are permitted to keepthe course materials.
Students disenrolled for inactivity or at the request of their commandingofficer will return all course materials.
Po
33.4j
UNITED WATS. MAIM, CORPSMARINI CORPS INSTITUT& MOWS WINACIIII
SOX ITTOWASHINGTON, D.C. SOON
FOOD SERVICE FUNDAMENTALS
Lesson 1
Introduction to the Food Service Program
STUT)Y ASSIGNMENT: Information for MCI Students.Course Introduction.MCI 33.4j. Food Service Fundamentals. chap 1.
LESSON OBJECTIVE: Successful completion of this lesson will enable you to identify themission of the food service program, the organization of the unit diningfacility and the responsibilities and duties of the dining facility personnel.
WRITTEN ASSIGNMENT:
A. Multiple Choice: Select the ONE answer which BEST completes the statement or answersthe question. Atter the corresponding number on the answer sheet, blacken the appropriatebox.
Value: 1 point each
1. The mission of the food service program is to
a. make the cooks' work easier by having food teams available.b. requisition, store, prepare, and serve food.c. designate operational control of the system to the commander.d. keep the commands from overfeeding and throwing away foo4.
2. The basic and most important unit in the food service program is the
a. administrative unit. c. bakery.b, enlisted dining facility. d, storage and accounting office.
3. Who is normally appointed the job of dining facility manager in the enlisted diningfacility?
a. The senior baker c. A gunnery sergeantb. The senior enlisted man d. A staff sergeant
4. Bakers assigned to the dining facility prepare bakery items appearing on the menuunder the supervision of the
a. chief cooks. c. cooks on watch.b. chief food service attendant. d. storeroom man.
S. Marines may NOT be assigned dining facility attendant duty for a period of more thandays per year.
a. 30b. 60
c. 90d. 120
6. Who is responsible to the unit dining facility officer for the detailed operation of thefaciUty?
a. Food service officer c. Dining facility managerb. Chief cook d. Chief good service attendant
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12
7. Who Is responsible for supervising and coordinating the activities of the chief cooks?
a. Unit dining facility officer c. Chief bakerb. Chief food service attendant d. Dining facility manager
S. Although commanding officers must retain financial responsibility for the dining facilityin their commands, they should delegate control to subordinate unit commanders.
a. technicel c. administrativeb. operational d. general
9. Maintaining the financial status record of the dining facility is the responsibility of the
a. unit CO. c. dinning hanky manager.b. unit dining facility officer. d. supply officer.
10. Who is responsible for all property in the dining fedi*?
a. Supply officer c. Unit dining facliitY officerb. Commanding officer d. Unit police sergeant
11. Who is responsible for the preparation and accuracy of reports required in thedining facility?
a. Unit dining reality officer c. Chief cookb. Chief dining facility attendant d. Administrative clerk
12. The unit dining facility officer is assigned by the
a. food service officer. c. unit commander.b. installation commander. d. unit executive officer.
10. Who is responsible for estimating the ditty needs of the dining facility?
a. Dining facility manager c. Chief food service attendantb. The chief cooks d. Administrative man
14. The purpose of the local menu planning board is to
a. insure that the cooks are kept busy.b. poit.t out errors in the Armed Forces Menu.c. plan meals baled on the availability of foods. command needs. and costs.d. insure that the food service personnel are following the Armed Forces Menu.
15. Who plans the command's menu?
a. Chief cook o. Local menu planning boardb, Unit commander d. Chief baker
18, Who is responsible for the operational control of the dining facility?
a. Chief cook c. Chief bakerb. Unit commander d. Food service officer
17. The food management team is responsible to
a, Headquarters Marine Corps. a. the food service officer.b, the unit's commanding officer. d. the dining facility manager.
55.4len 1: p. 2
121
18. Who instructs in the proper use of recipe cards?
a. Chief cook c. Food service officerb. Chief food service attendant d. Unit dining facility officer
19. Who checks the Cook's Worksheet for serving times and assists in supervisingthe serving of the meal?
a. Dining facility manager c. Chief food service attendantb. Chief baker d. Unit dining facility officer
20. Who is responsible for prepari.4 pastry items?
a. Dining facility manager c. Chief cookb. Unit dining facility officer d. Chief baker
21. Who performs the duties of unit authorized custodian?
a. Chief cook c. Chief bakerb. Dining facility manager d. Food service officer
22. Who is responsible for publishing the S. a P. (standing operating procedures) for thefood service program?
a. Medical officer c. Unit commanderb. Ins 'allation commander d. Unit dining facility officer
23. Vv.. assists the menu planning board In preparing a nutritional, and well-balanced menu?
a. Activity commander c. Unit commanderb. Unit dining facility officer d. Medical officer
24. The financial control of the dining facility is retained by the
a. unit commander. c. unit dining facility officer.b. installation commander. d. od service officer.
25. Who is responsible for dining facility proper!) issued to the dining facility?
a. Supp13 officer c. Unit dining facility officerb. Chief cook d. Chief baker
33.4len 1: p. 3
Total Points: 25
* * *
122
UNITIO NATIO MARINA CORM615111111 COMM osevrnms. 01A111115 OARRAC1111
SOX 1775WA11401070.1, D.C. sows
FOOD SERVICs; FUNDAMENTALS
Lesson 2
Food-borne Illness
STUDY ASSIGNMENT; MCI 31,4j, Food Service rundamentals, chap 2.
LESSON OBJECTIVE:
33.4j
Successful completion of this lesson will enable you to identify thecommon causes of food spoiler:, the trpes and most common causesof food -borne illnesses, an the growth characteristics of illnesscausing bacteria.
WRITTEN ASSIGNMENT;
A. Multiple Choice: Select the ONE answer which BEST completes the statement or answersthe (ideation. After the corresponding number on the answer sheet, blacken the appropriatebox.
Value: 1 point each
1. The majority of foocborne ilinesses can usually be traced to
a. civilian supermarkets. c. hot weather.b. yeast. d. carelessness.
2. Trichinosis food poisoning is caused by eating insufficiently cooked
a. lamb.b. pork.
c. beef.d. veal.
3. The minute plants found in soil, in water, on dust particles, and in our food areknown as
a. yeasts.b. enzymes.
c. microbes.d. protozoa.
4. The average size of bacteria is of an Inch in diameter.
a. I / 250, 000 c. 1/25,000b. 1/ 2, 500 d. 25/1000
5. There are general groups of microbes.
a. 3 c. 5b. 4 d. 6
6. Microbes which cause disease or illness in man are known as
a. pathogenic.b. yeasis.
7. The smallest mi:robes are known as
a. fungi.b. molds.
len 2; p. 1
123
c. nonpathogenic.d. nonpasteurized.
c. rickettsiae,d. viruses.
8, The largest group of microbes is comprised of
a, molds.b, bacteria,
c, fungi.d. viruses.
9. Pork must be cooked to a minimum internal temperature of to kill the trichinosisworm.
a. 137° Fb, 120° F
c. 110° Fd. 212° F
10. Food spoilage caused by bacteria can be reduced by
a, early harvesting. c. cleanliness in handling.b. careful requisitioning. d. using dehydrated foods only,
11, Which disease is produced by bacteria that can grow without air?
a. Maphylococci food poisoning c. Salmonella food poisoningb. Botulism d. Streptococci food poisoning
12. The most common food-borne illness is caused by bacteria.
a, streptococci c. staphylococcib. botulism-causing d. salmonella
13. The most deadly type of food -borne illness is caused by the toxin given off by thebacteria.
MINIMINIMO
a, staphylococcib, streptococci
c. salmonellad. botulism-causing
14. Food which is suspected of containing botulism toxins should be
a. refrigerated to lower the temperature prior to cooking.b, tasted to determine U it is sour.c. destroyed because it may prove fatal to serve.d. cooked and then tasted to be sure it is safe to serve.
15, Cana which are swollen or bulged at the end should not be used except those containing
a. tomato paste or tomato sauce. c. roasted coffee or molasses.h. peaches or pineapples. d. green beans or peas.
16. An organism which obtains its food from another living organism is called a(an)
a. meld.b. yeast,
33.4len 2; p. 2
e. parasite.d. enzyme.
1 2 di
it. Matching: In the two groups below (items 17-20 and 21-251, match the term in column 1with its applicable definition In column 3. For each group. select the ONE letter indicatingyour choice (a or b; or a, b, c, d, or e). After the corresponding number on the answersheet, blacken the appropriate box.
Value: 1 point each
Column I
Type of bacteria
Column 2
Illness caused by bacteria
17. Salmonella a. Food intoxication18. Botulism- causing (Clostridium botulinum) b. Food infection19. Tuberculosis-causing (tubercle bacilli)20. Staphylococci
Term Definition or description
21. Cocci a. Rod-shaped bacteria22. Solanin b. Round-shaped bacteria23. Spirit la c, Poison found in some sprouting24. Bacilli potatoes25. Toxin d.
e.Spiral- shaped bacteriaPoisonous waste product given off
by an organism
33.4Ian 2; p. 3
Total Points: 25
125
STUDY ASSIONMENT:
UNITSD TATIS MASSA CORPSWalla COMB NaTri UM mama luallAcaa
sea MaWASSINGTON, O.C. Soma
FOOD SERVICE FUNDAMENTALS
Lesson 3
Sanitation
MCI 33.4j, Food Service Fundamentals, chap 3.
33.4j
LESSON OBJECTIVE: Successful completion rf this lesson will enable you to identify therules of personal hygiene, sanitary work habits, sanitary preparationand food serving techniques including selfservice items and sandwichmeals, and the proper diswashing procedures.
WRITTEN ASSIGNEMENT:
A. Multiple Choice: Select the ONE answer which BEST completes the statement or answersthe question. After the corresponding number on the answer sheet, blacken the appropriatebox.
Value: 1 point each
1. Who is ultimately responsible for insuring that the food served in the enlisted diningfacility is safe and wholesome?
a. Supply officer c, Medical officerb. Commanding officer d, Unit dining facility officer
0. When arc food handlers required to be given a physical examination?..
a, Prior to assignment asa food handler
b. Within one week afterbeing assigned as afood handler
c, Only if they have had acommunicable disease
d, Whenever the chief cookfeels they are too ill towork
3, Regulations require another physical examination for food service personnel who havebeen away from their duties for days or more.
a, 15b, 20
c, 25d, 30
4. The food sanitation certificate is issued to when they complete their training.
a, military personnel only c, both civilian and military personnelb, civilian personnel only d, Moo service attendants only
5. The 2-spoon method of tasting Is :onsidered essential in order to
a,b,c,d,
sample food from two areas of the container at the same time,prevent burning your hands or tongue from hot foods.prevent contamination of the food by germs from the taster.produce the correct amount of food for tasting to adjust seasoning.
O. The purpose of wearing a hat or hairnet is to
a, give a uniform appearance. c, insure that your hair is kept hidden,b. keep your hair from becoming d. prevent hair or dandruff from falling
messy. into the food.
lsn 3; p, 1
126
7. Smoking In fond preparation and dishwashing areas must be
a. kept to a minimum. c. limited to the scullery area,b. prohibited. d, carefully supervised.
R. Since a can opener is a dangerous source of contamination, how often must it becleaned?
a. Daily c. After each useb. Before each use d, Before storing in its proper compartment
9. Mixing of salads should NOT be done with
a. spatulas.b. paddles.
c. bare hands.d. basting spoons.
10. Cooked protein foods which have been held at temperatures between 40° and 140°F forlonger than 3 hours must be
a. refrigerated. c. destroyed.b. served immediately. d. cooked thoroughly.
11. Foods to be refrigerated can be placed in pane to a depth of inches.
a. 3b. 4
c. 5d. 6
12. Leftover foods should be stored chilled at a temperature that is
a. freezing or below, c. above freezing to 40°F.b. freezing. d. between 40° to 50° F.
13. What is the correct method of thawing frozen foods?
a. In cold water c. In a steam cookerb. Under refrigeration d. In warm water
14. Presoaking of eating utensils Is done in water which is kept at a temperature of
a. 110°,120°F, c. 130°-140°F,b. 120°40°F. d. 140°150°F.
15. How should you dry machine-washed silverware?
a. With paper towels c. By heatingb. By air-drying d. With clean dish towels
Note? Questions 16-20 are only five of the cleaning steps thatare Yellowed in cleaningthe mechanical dishwasher. You are required to identify the sequence of steps (a-e below).
a. 1st stepb. 2nd stepc. 3rd step
d. 4th stepe. 5th step
16. Wipe the exterior of the dishwashing machine with a dry, clean cloth.
17. Assemble your cleaning equipment.
18. Reassemble the dishwashing machine.
19. Scrub the entire interior of the dishwashing machine.
20. Remove the spray tubes, overflow cap, and scrap trays.
33.4tan 3: p. 2
127
Note: Questions 21-25 require you to identity the appropriate temperature or temperaturerange.
a. 32°Fb. 180°Fc. 212°F
21. Roiling 'wird of water at sea level
22. Freezing point of water
23. Hand dishwashing
24. Mechanical dishwashing
25. Sanitizing
:3:3.4bon 3; p. :3
d. 120°-125°Fe. 140°-100°F
Total Pointe: 26
128
STUDY ASSIGNMENT:
LESSON OBJECTIVE:
WRITTEN ASSIGNMENT:
33.43
UNITED MAVIS manna. COMPSMAINS COMOOMMITITIM MARINO IMIIIRAGINI
OM 11779WAMMINOT014. I.C. SOON
FOOD SERVICE FUNDAMENTALS
Lesson 4
Food Service Equipment
MCI 33.4j, Food Service Fundamentals, chap 4, section I (pare 4-1to 4-22k
Upon successful completion of this lesson you will be able to identifythe various types of equipment used in the enlisted dining facility, theirspecific uses, the procedures to follow in cleaning them, and the safetyprecautions to observe when operating them.
A. Multiple Choice: Select the ONE answer which BEST completes the statement or answersthe question. After the corresponding number on the answer sheet, blacken the appropriatebox.
Values 1 point each
I. The steam - jacketed kettle is used for
a. simmering.b. frying,
c. broiling.d, baking.
2. When manually operating the safety valve on the steam-jacketed kettle, you should holdthe valve open until
a. roster comes out. *, no steam escapes.b. live steam escapes. d, the noise stops.
3. When using the electric food grinder to grind beef, you can adjust the size of the groundbeef by changing the
a. speed of the motor. e. elevation of the feed worm.b. knives. d, perforated I . at
4. When inserting food to be chopped into the chopping cylinder of the electric grinder, youshould use
a. a wooden knife handle. e, your hand.b. a section of a wooden doweL d, a wooden stomper.
5. When using the vegetable peeler to peel potatoes, you must sort the potatoes accordingto their
a. color.b. texture.
c, size.d. firmness.
6. When starting the vertical mixer, you should always set the speed selector to speed.
a. second e, thirdb. low d. high
Ian 4; p. 1
7. The vertical steamer cooks foods in a short time with a
a. minimum loss of vitamins. a. minimum amount of heat.b, large amount of waste. d. large loss of vitamins.
5. The thickness of the piece of meat being sliced on the electric meat slicer Is adjustedby the
a. thickness control dial.b. speed of the cutting knife,
c, guide rails.d. emery wheel,
9. If the automatic vegetable cutter and slicer begins to make a knocking noise while it isoperating. the on the cutting head has worked loose.
a, hex nutb. head clamp
c, large boltd, wing nut
10. The temperature of the electric range is controlled by setting the
a. pan near the hebting elements. c, damper control handle,b. shelves in the middle. d, thermostat control knob,
11. The griddle plate may be cleaned while it Is still warm by using
a. steel wool and oil, c, a griddle stone and used fat.b. a squeegee. d. a wiping cloth dipped in oil.
12. Foods to be cooked in a deep fryer should be
a. placed in a solid pan,b. allowed to cool before frying,c. dredged in floor.d. allowed to drain free of excess water before frying.
13. When draining the fat from the deep-fat fryer, you should always
a. drain the fat while it is still at the cooking temperature,b. discard the fat immediately.c. cool the fat to 250'ff before removing it from the fryer.d. allow the fat to solidify and then remove it with a spoon.
14. On thermometer»equipped urns, the temperature of the water used to make coffee shouldbe
a. ISVF.b. 20VF.
c, 210'F,d, 212F,
15. The proper way to care for a coffee urn bag is to
a. scrub it thoroughly in a detergent solution and rinse it in cold water.b, rinse it in hot, dear water and place it in a pan of cold water until it is
needed again.c. allow it to soak in a pan of urn cleaner and rinse it well just before you are going
to use it.d. rinse it in cold water, then allow it to air-dry.
16. The meat tenderising machine makes tough meat tender by
a. dicing it into cubes. c, removing the fat and gristle.b. breaking down the meat fibers. d. slicing away the tough parts.
99.4Ian 4: p. 2
330
17. The degree of finenitss of the food being processed in the vegetable cutter is determinedby the
a. speed at which the cutter is operated.b. amount of food being cut.0, duration of the operating period.d. type of food being cut.
18. Food on the steam line should be maintained at a serving temperature of
a, 14 e- t 50° F. c, 1800 -180° F.b. 1800-170° F. d. 1800-200° F.
10. The purpose of the steam line is to
a. heat canned vegetables.b. cook soups, sauces, and gravies.c, sterilize utensils before meals are served.d, keep foods hot while they are being served.
20. The refrigerated serving line is used for serving foods which must be
a, kept chilled. c, quickly served.b. decorated colorfully. d, kept enclosed in glass.
21. Milk is released from the bulk milk dispenser when the is lifted.
a. milk-release knob c. dispensing knobb. dispensing tube d, well valve
22, The correct item to use for removing bread crumbs from the interior of the pop-uptoaster is
a. your fingers. c, a narrow brush.b. a table knife. d, an air hose.
23. The knife shaft assembly of the vertical cutter/mixer is disassembled on the
a. cooks' worktable,b. stud on the frame of the cutter/mixer.c. meat slicer.d. potato dicer handle in the salad room,
24. If a slice of bread becomes stuck in the rotary toaster, you should
a. remove the slide tray and reach up behind the conveyor to remove it.b. pull the baskets sideways, releasing the bread.c. use the bandwheel to rotate the conveyor until the slice is released.
25. In the vegetable peeler, the skins are removed from vegetables by the agitationof the revolving throwing them against the abrasive walls.
a. drumb. axis
e, diskd. rim
28. When operating the vegetable peeler you should ALWAYS
a. fill it to its capacity.b. insure that the abrasive disk is in place.c. use luke warm water.d, leave the hinged door open.
39, 4len 4; p, 3 131
27. When turning off the vertical mixer. you should disengage the clutch, plane the speedselector in the "car position, and then
a. remove the mixing onset ment. c. turn off the motor.h. 11.11110VP the mixing howl. d, lower the mixing howl.
2H. When unloading baskets of food from the vertical steamer, you should always
a. ask for help.h. use hot pads.e. leave the steam turned on slightly.d. open the doors quickly to allow steam to escape,
29. The electric meat slicing machine may be cleaned most effectively by using
H. the pot sink,b. a stream of water from a hose.r, a clean cloth and careful wiping motion to remove food particles.d, a spiral shaped brush.
30. The automatic vegetable cutter and slicer has a Ian) -that works in conjunction withthe hinged top,
a, glass cover c. automatic stomperb. adjusting knob d, safety switch
31. When cleaning the electric or gas operated oven, it should be
s, warmed up to allow for easier cleaning.b. allowed to cool thoroughly before cleaning.e. highly polished with emery cloth.d. cleaned with a griddle stone and given a light coat of salad oil to retard the rust.
32. When using the vertical cutterimbter, a safety precaution would be to
3 3.
a. keep your hands out of the revolving bowl,b. turn on the machine then raise the bowl to a vertical position.e. lock the bowl in a vertical position before turning on the motor.d. open the lid only when the machine is running slowly.
The entire vegetable slicer attachment can be removed from the food cutter andvegetable slicing machine by
a. using the correct wrench.b. loosening a thumbscrew.t-, pulling the vegetable slicer up and out.d, prying it with a cleaver.
34. The refrigerated serving line should be cleaned with a solution of baking soda or
3 5.
a. water and vinegar. c. salt water.b. soap and water. d. clean water.
When using the deep fat fryer you should NOT
a, heat the fat to the smoking point.b. use liquid fa,.e. keep the heating roils covered with fat.it, get help to carry hot fat.
'43.4Iran 4: p. 4
132
36. When using the etectrto meat slicing machine you snoutd place the food being :dicedon the
a. feed grip.b. receiving tray.
c. slicing knife.A. feed carriage.
Note: Questions 37-40 require you to identify the attachment (shown in a-d below) that is»c.4 with the vertical fivid mixer.
I,...,.. II1W . =l ..___,_,_._, e. .11.
a, b, o, d,
37. Cuts shortening into flour for bisouta, pie crusts, and pastry shells,
38, Mixes and kneads dough of all types for breads, coffee cakes, and rolls.
39. Lightly beats and creams mayonnaise, meringues, and icings.
40. Revolves and rotates in the howl., producing an action which thoroughly blends andmixes aU of the ingredients, beats batters for cakes, creams butter and sugar, andmashes potatoes.
Note: Qlestions 41 -45 require you to identify the various parts of the electric meatgrinder shown in a-e below.
41. Perforated plate
42, Feed pan
43. Worm
44. Cutting knife
45. Adjusting ring
Note: Question 46-50 require you to identify the various parts of the mechanical can openershown in a-e below.
33.4lin 4; p, 5
46. Cutting knife
4.e. Base
48. Traction wheel.
49. Shaft
50. Crank handle
Total. Points: 50
* * *
133
I
33. 4jUNITED EATS* MARINI CORPS
IMMO COMP IMPTITVVI. Immo WRACKSSOX MS
WASIONOTONYMIL NON
FOOD SERVICE FUNDA.AENTALS
Lesson 6
Food Service Utensils
STUDY ASSIGNMENT: MCI 33.4j, Food Service Fundamentals. chap 4, section U(pars 4-23 to 4-38).
LESSON OBJECTIVE: Successful completion of this lesson will enable you to identify thevarious types of utensils used in the Marine Corps dining facility,their uses, and safety precautions in handling them.
WRITTEN ASSIGNMENT:
A. Multiple Choice: Select the ONE answer which BEST completes the statement or answersthe question. After the corresponding number on the answer sheet, blacken the appropriatebox.
Value: 1 point each
1. The device used to weigh individual servings of food is called el/an scale.
a. platform c. even- balanceb. portion d. mobile
L The beam of the even-balance scale is graduated into subdivisiuus.
a. 1/4 -osb. 1/2-os
c. 1-osd. 1-lb
3. The correct method of measuring is to pack it firmly in the cup and level it off withthe edge of a knife.
a. flour c, shorteningb. baking powder d. salt
4. To blend dry and liquid ingredients to make a smooth paste, you should use a
lie metal spoon.b. wire whip.
c. ;trainer.d. colander.
5. Colanders and China caps are designed to be used for
a. measuring foods, c, straining foods.b, covering drains. d. serving spaghetti.
6. When you want to lift or turn a roast in the oven, you should use a
a. slotted spoon. c. cook's fork.b. pair of food tongs. d. spatula.
7. How maser scoops of ice cream can you serve from a 1-gallon carton of ice cream ifyou use a No. 8 ice-cream scoop?
a. 16 c. 32b. 34 d. 40
Ion 5: p. 1134
8. Which knife in the illustration would you use to remove the bones from meat or poultr, ?
(e. Topb. Bottomc. Center b. L ......7
9. When using the meat thermometer, you should notinsert the bulb of the thermometer into
a. small (140 roasts. C. the thigh of poultry.b, fat pockets, d, pork.
10, The operating instructions for each piecf of equipment used in the enlisted dining facilityare to be
a. kept in the chief cook's desk for easy access.b. maintained on file in the dining facility.c. posted for each I. O. inspection.d. mounted on or near the equipment.
Note: Questions 11.15 require you to identify the name of each type of item shown in aegr-ow.
11. Butcher steel
12. French (cook's) knife
13. Paring knife
14. Boning knife
15. Cook's forka, b. o. d. e.
Note: Questions 18-20 require you to identify the name of each food service utensil showneThelow.
fa':16. Plaza knife
ill17. Offset specula
18. Wire whip
19. Pie server
20. Vegetable peeler If r 1
33.4lan 5: p. 3
a. b. c. d, e.
135
in
t
4.
Note: Questions 21-25 require you to identity the name of each item shown in ae below.
